Pineapple Rum Torte

This is a 1987 General Foods Corporation recipe.

1 (18.25 ounce) box yellow cake mix
3 eggs
1 cup Bacardi Amber Rum
1/2 cup water
1/3 cup vegetable oil
2 2/3 cups Bakers’ 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.