Luaua Pineapple-Coconut Rum Torte Recipe

Preheat oven to 350 degrees. Combine cake mix, eggs, 3/4 cup of the rum, water and oil in large bowl. Beat at medium speed for 2 minutes. Stir in 2/3 cup of coconut. Pour into greased, floured 15 x 10-inch pan. Bake for 30-35 minutes. Cool 10 minutes. Remove from pan. Cool on rack; cut into 3 (10 x 5-inch) layers. Drain pineapple, reserving 1/3 cup of the juice. Combine pudding mix, 3/4 cup pineapple, reserved juice amd 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 of the remaining pineapple. Repeat layers , ending with cake. Frost cake with remaining topping mixture. Cover with rest of coconut.