whipped cream, pineapple slices, maraschino cherries, toasted coconut for garnish

Instructions

Preheat oven to 350°. In a large mixing bowl, combine cake mix, pudding mix 1/2 cup cream of coconut, 1/2 cup rum, oil, and eggs. Beat on medium speed 2 minutes. Stir in drained crushed pineapple. Pour into a well greased and floured springform pan. Bake for 50-55 minutes. Cool slightly; remove from pan. Assemble cake using whipped cream as filling. With a table knife or skewer poke holes about 1 inch apart in cake almost to bottom. Combine remaining cream of coconut and rum; pour over cake. Chill thoroughly then frost with whipped cream and garnish. Store in refrigerator.