1/2 c. softened butter
1 1/4 c. sugar
2 eggs, beaten
3/4 c. canned cream or coconut
1/4 c. reserved pineapple juice
2 2/3 c. flour
1/4 tsp. salt
2 1/2 tsp. baking powder

Cream butter and sugar. Add eggs, then coconut and pineapple juice alternately with sifted flour, salt and baking powder. Pour this over the bottom layer, which is:

20 oz. can crushed pineapple with juice, drained
1/4 c. butter, melted
1/4 c. dark rum
1/4 c. canned cream of coconut

Stir this together and spread evenly on bottom of a 9"x13" pan. Mix the batter and pour over the bottom layer. Bake in 350 degree oven for 1 hour. Run a knife around edges to get cake free.