1   pkg  Yellow cake mix
 3        Eggs
 1   cup  BACARDI Amber Rum
 ½   cup  Water
 1/3  cup  Oil
 22/3 cup  Baker's Angel Flake Coconut  [7 oz]
 1   can  Crushed Pineapple in juice [20 oz]
 1   pkg  JELL-O Vanilla flavor instant
               pudding and pie filling  [4 serving size]
 3½  cup  Cool-Whip whipped topping  [8 oz, thawed]
 

 Combine cake mix, eggs, ¾ cup rum, water and oil in large bowl.  Beat at  medium speed of mixer for 2 min.

Stir in  2/3 cup of the coconut.  Pour into  greased, floured 15x10 inch pan.

Bake at 350° for 30 to 35 mins.

 Cool 10 mins; remove from pan; cool on rack.  Cut into 3 10x5 inch pieces.

Drain pineapple, reserving 1/3 cup of the juice.  Combine pudding mix,  ¾ cup of the pineapple, reserved juice and remaining rum; stir to blend.

Fold in whipped topping.

Place 1 cake layer on plate; spread with some of the topping mixture; top with half the remaining pineapple.

Repeat layers, ending with cake; frost cake with remaining topping mixture.  Cover with remainder of coconut.