Ingredients:

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
  1            package  white cake mix (2-layer cake size)
  1            package  Jell-O Coconut Cream Flavor -- 3 3/4 ounces
                        or
  1            package  Jell-O Vanilla Instant Pudding -- see note
  4                     eggs
     1/4           cup  water
     1/3           cup  Bacardi Dark Rum (80 proof)
     1/4           cup  oil
  1                cup  flaked coconut
                        FROSTING
  8             ounces  crushed pineapple in juice
  1            package  Jell-O Coconut Cream Flavor
                        or
  1            package  Jell-O Vanilla Instant Pudding
     1/3           cup  Bacardi Dark Rum (80 proof)
  9             ounces  frozen whipped topping -- thawed

Preparation:

Blend all ingredients except coconut in large mixer bowl. Beat 4 minutes at medium speed. Pour into 2 greased and floured 9-inch layer pans. Bake at 350F degrees for 25 to 30 minutes or until cake springs back when lightly pressed. Do not underbake. Cool in pan for 15 minutes; remove and cool on racks. Fill and frost; sprinkle with coconut. Chill. Refrigerate leftover cake. Frosting: Combine all ingredients except whipped topping in a bowl; beat until well blended. Fold in thawed whipped topping.

Nutritional Information:

880 Calories (kcal); 72g Total Fat; (72% calories from fat); 23g Protein; 38g Carbohydrate; 748mg Cholesterol; 226mg Sodium