Pineapple Torte - cooking recipe

Ingredients

1 box yellow cake mix
3 eggs
1 Tbsp. rum flavoring
1/2 c. water
1/3 c. oil
2 2/3 c. coconut
1 can (20 oz.) crushed pineapple in juice
1 pkg. Jell-O vanilla flavor instant pudding and pie filling
3 1/2 c. (8 oz.) Cool Whip

Preparation

Combine cake mix, eggs, rum flavoring, water and oil in large bowl.
Beat at medium speed of mixer for 2 minutes.
Stir in 2/3 cup of the coconut.
Pour into greased and floured 15 x 10-inch pan.
Bake at 350\u00b0 for 30 to 35 minutes.
Cool 10 minutes; remove from pan.
Cool on rack.
Cut into three 10 x 5-inch pieces. Drain pineapple, reserving 1/3 cup of the juice.
Combine pudding mix, 3/4 cup of the pineapple and reserved juice; 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 rest of coconut.