1 (18.25 ounce) box yellow cake mix
1 small box instant coconut pudding mix
1/2 cup water
4 eggs
1/4 cup oil
1 (6 ounce) can frozen pineapple juice, thawed
1/3 cup rum
1 1/2 cups sifted confectioners' sugar
2 tablespoons toasted coconut

Grease and lightly flour a 10-inch tube pan.

Combine cake mix, pudding mix, water, oil, eggs and 1/3 cup juice concentrate in large bowl. Combine ingredients with electric mixer on low speed. Beat on medium speed for 2 minutes. Pour into prepared cake pan. Bake at 350 degrees F for 45 to 50 minutes or until cake tests done. Cool for 10 minutes in pan on wire rack. Remove cake from pan. Place on wire rack over a tray.

Meanwhile, in a small saucepan, combine confectioners' sugar and juice concentrate; bring to boiling point. Remove from heat; cool slightly. Add rum. Prick holes in top of cake with fork tines. Spoon syrup slowly over top and sides of cake, allowing syrup to soak into cake. Sprinkle with toasted coconut. Cool cake thoroughly.