bicardi rum pina colada pudding cake

Ingredients

• 1/3 cup bicardi dark rum (80 proof)...yes, the real stuff
• 1 - 4 oz. coconut cream instant pudding
• 1 box white cake mx
• 4 - eggs
• 1/2 cup water
• 1/4 cup vegetable oil
• 1 cup flaked coconut
• FROSTING:
• 1 can (8 ounce) crushed pineapple in juice (do not drain)
• 1 - 4 oz. coconut cream instant pudding or vanilla instant pudding
• 1/4 cup bicardi rum
• 1 - small container of cool whip
• 1 cup toasted coconut
• - drained pineapple tidbits, and maraschino cherries, for decorating cake