CAKE:

1 box white cake mix
3 1/2 oz. box instant vanilla pudding mix
4 lg. eggs
1/3 c. light rum
3/4 c. water
1/2 c. vegetable oil
3 1/2 oz. flaked coconut

TOPPING:

1/3 c. light rum
3 1/2 oz. box instant vanilla pudding mix
3 1/2 oz. flaked coconut
1 c. drained, crushed pineapple
8 oz. Cool Whip

Preheat oven to 350 degrees. Grease and flour two 9 inch round cake pans. Blend all cake ingredients in large bowl; beat at medium speed for 4 minutes. Bake 25-30 minutes; or until toothpick inserted in center comes out clean. Cool completely on wire racks.

For topping, stir pudding mix, rum, coconut and pineapple together. Blend in Cool Whip and spread between layers of cake and on top and sides. Makes 12-16 servings. Scrumptious!