1 (18.25 ounce) box yellow cake mix 3 eggs 1 cup Bacardi Amber Rum 1/2 cup water 1/3 cup oil 2 2/3 cups Baker’s Angel Flake Coconut 1 small box Jell-O Vanilla Flavor Instant Pudding and Pie Filling 3 1/2 cups (8 ounces) thawed Cool Whip
Combine cake mix, eggs, 3/4 cup of the rum, 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 degrees F for 30 to 35 minutes. Cool 10 minutes; remove from pan; cool on rack. Cut into 3 (10 x 5-inch) pieces.
Drain pineapple, reserving 1/3 cup of the juice. Combine pudding mix, 3/4 cup of the pineapple, reserved juice and remaining rum; 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 remaining coconut. Decorate top with pineapple chunks and mint sprigs.
