Pineapple Coconut Rum Cake

Pineapple Coconut Rum Cake 1 (18 ounce) yellow cake mix ( 2 layer) 1 cup dark rum 3 eggs 1/2 cup coconut water or 1/2 cup coconut milk 1/3 cup oil 10 ounces coconut flakes 20 ounces crushed pineapple 2 -3 1/2 ounces vanilla flavor instant pudding and pie filling mix 16 ounces whipped topping Preheat oven to 350 degrees. Grease and flour a 15x10 inch pan. Combine cake mix, 3/4 cup rum, eggs, milk, and oil beat till well combined about 3 minutes. Blend in 1 cup coconut flakes. Pour into prepared pan and bake for 30 minutes. Meanwhile prepare cream filling and topping. Drain crush pineapple saving the juice. Combine pudding, pineapple, 1 cup pineapple juice and 1/4 cup rum. Fold in whipped topping. Cool and remove from pan. Slice into 3 10x5 pieces. Place one layer on serving dish, top with the cream, add next layer and top with cream, top with last layer. Cover sides and top with remaining coconut. I pressed the coconut into the cream to shape like a pineapple. Chill well or you can freeze. Garnish with pineapple leaves and some pineapples.