pkg yellow cake mix
/4 oz pkg instant vanilla pudding and pie filling
15oz can coconut lopez cream of coconut
C plus 2 T rum
8oz can crushed pineapple in juice, well drained
Toasted coconut for garnish
Preheat oven to 350 degrees, in large bowl combine cake mix, pudding, 1 cup cream of coconut, 1 C oil and eggs. Beat on medium 2 minutes. Stir in pineapple. Put into well greased and floured 10 inch tube pan. Bake 50-60 minutes. Cool slightly. Remove from pan. With knife poke holes about 1 inch apart in cake, almost to bottom. Combine remaining of coconut and rum, pour over cake. Chill thoroughly, garnish and store in refrigerator. Make on 10 inch cake. Note: If cake mix with pudding is used omit the pudding.