Title: Royal hawaiian wedding cake
 Categories: Cakes, Food w/booz, Desserts, Hawaii
      Yield: 12 Servings
 
  1 1/2 pk Butter recipe cake mix
    1/3 c  Light rum
      6 oz Instant vanilla pudding
  1 1/2 c  Water
      4 ea Jumbo eggs
    1/4 c  Salad oil

MMMMM--------------------------FROSTING-------------------------------
      6 oz Crushed pineapple w/juice
      4 oz Instant vanilla pudding
    1/3 c  Light rum
      2 pt Whipping cream; whipped
           Coconut; for garnish
 
  Mix all cake ingredients for cake and divide into (3) 8 or 9 inch
  greased and floured cake pans and bake at temperature listed on the
  box. Divide each layer into 2 layers-so you end up with 6 layers
  total. Soak the pineapple with the rum for about 30 minutes. Mix in
  pudding and let sit until in a gelled state. Whip the two pints of
  heavy whipping cream, (put metal mixing bowl in freezer along with
  beaters before whipping for best results-I also put pints into
  freezer for several minutes before whipping too.) Whip cream until
  firm-watch it so it doesn't become butter-that's going too far! Then
  fold in the pudding mixture into the whipped cream-carefully. Toast
  the coconut in oven til lightly browned. Alternate layers of cake
  with layers of thick whipped cream. Garnish with toasted coconut and
  cover with plastic wrap tightly and place in refrigerator until the
  next day. I have found that if you do not wait and let these flavors
  meld for atleast 8 hours, you end up taking a bite of cake and
  frosting that has pieces of pineapple loaded with rum and just
  doesn't taste good