Coconut, Pineapple, 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

1. Preheat oven to 350 degrees.
2. Grease and flour a 15x10 inch pan.
3. Combine cake mix, 3/4 cup rum, eggs, milk, and oil beat till well combined about 3 minutes. Blend in 1 cup coconut flakes.
4. Pour into prepared pan and bake for 30 minutes.
5. Meanwhile prepare cream filling and topping.
6. Drain crush pineapple saving the juice. Combine pudding, pineapple, 1 cup pineapple juice and 1/4 cup rum.
7. Fold in whipped topping.
8. Cool and remove from pan.
9. Slice into 3 10x5 pieces.
10. 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.
11. I pressed the coconut into the cream to shape like a pineapple.
12. Chill well or you can freeze.
13. Garnish with pineapple leaves and some pineapples.

yellow cake, dark rum, eggs, coconut water, oil, coconut flakes, pineapple, vanilla flavor, topping

Taken from www.food.com/recipe/coconut-pineapple-rum-cake-436491 (may not work)