1/3 c. dark rum
1 pkg. coconut cream or vanilla instant pudding
1 c. flaked coconut
1 pkg. white cake mix
4 eggs
1/4 c. oil
1/2 c. water

Blend all ingredients except coconut in mixer bowl and beat 4 minutes at medium speed. Pour into 2 greased and floured 9-inch layer pans. Bake at 350 degrees for 25-30 minutes. Cool 15 minutes and remove from pans. Keep chilled.

FROSTING:

1 (8 oz.) can pineapple, crushed
1/3 c. dark rum
1 pkg. instant coconut cream pudding

Mix all ingredients in bowl, beat until well blended. Fold in 1 (9 oz.) container frozen whipped topping. Frost cake and sprinkle with coconut.