Pineapple Coconut Rum Cake

1 (18.25 ounce) white cake mix (without pudding)
4 eggs
1/3 cup oil
1/2 cup dark rum
1 small box instant coconut cream pudding
1/4 cup water
1 large can crushed pineapple in its own juice (about 1 1/2 cup)
1 1/2 cups flaked coconut

Topping:
1 large container Cool Whip
1 small can crushed pineapple in its own juice
1 small box instant coconut cream pudding
1/3 cup dark rum
2 cups flaked coconut

Mix together above ingredients in a bowl according to cake instructions. Add and mix together: Pour into a 9 x 13-inch cake pan and bake at 350 degrees F for approximately 30 to 35 minutes. Cool cake thoroughly. Put cake in the refrigerator overnight after it is cool.

Mix first four topping ingredients and spread on cake. Sprinkle with flaked coconut.