Pineapple Rum Torte - cooking recipe

Ingredients

1 pkg. yellow cake mix
3 eggs or equivalent
1 c. dark rum, divided
1/4 c. water
1/3 c. oil
1 (20 oz.) can crushed pineapple
1 small pkg. vanilla instant pudding mix
3 1/2 c. whipped topping, divided

Preparation

Combine cake mix, eggs, 3/4 cup rum, water and oil in a large bowl.
Beat at medium speed 2 minutes.
Stir in 2/3 cup coconut. Pour into prepared 15 x 10-inch pan.
Bake at 350\u00b0 for 30 to 35 minutes.
Cool 10 minutes.
Remove from pan and cool on rack.
Cut into 3 (10 x 5-inch) pieces.
Drain pineapple, reserving 1/3 cup juice.
Combine pudding mix, 3/4 cup pineapple, reserved juice and remaining rum.
Stir and fold in whipped topping.
Place 1 layer on plate, spread with topping mix.
Top with rest of pineapple. Repeat layers and cover with rest of coconut.