Preheat oven to 350 degrees Fahrenheit.

In a large bowl, combine the white cake mix, coconut cream pudding mix, eggs, water, rum, and oil.

Beat the mixture with an electric mixer on medium speed for 4 minutes until well combined.

Grease two 9-inch layer pans.

Pour the batter evenly into the prepared pans.

Bake for 25 to 30 minutes, or until a wooden skewer inserted into the center comes out clean.

Remove the cakes from the oven and let them cool completely.

To make the frosting, combine the drained crushed pineapple, vanilla flavor pudding and pie filling, and rum in a bowl.

Beat until well blended.

Fold in the Cool Whip.

Frost the cooled cake layers with the pineapple-vanilla frosting.

Sprinkle flaked coconut on top of the frosted cake.