PINEAPPLE COCONUT RUM CAKE

PINEAPPLE COCONUT RUM CAKE 1 white cake mix (without pudding) 4 eggs 1/3 c. oil 1/2 c. dark rum 1 pkg. instant coconut cream pudding 1/4 c. water Mix together above ingredients in a bowl according to cake instructions. Add and mix together: 1 lg. size can crushed pineapple in its own juice (approximately 1 1/2 c.) 1 1/2 c. flaked coconut Pour into 9"x13" cake pan and bake at 350 degrees for approximately 30 to 35 minutes. Cool cake thoroughly, I put it in the refrigerator overnight after it is cool to chill it TOPPING: 1 lg. container Cool Whip 1 sm. can crushed pineapple in its own juice 1 pkg. instant coconut cream pudding 1/3 c. dark rum 2 c. flaked coconut Mix topping together and spread on cake, sprinkle with flaked coconut