Coconut, Pineapple, Rum Cake - cooking recipe

Ingredients

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

Preparation

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