---------- Recipe via Meal-Master (tm) v8.02
       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    Jumbo eggs
     1/4 c  Salad oil
       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