1 white cake mix
1- 8 ounce (oz.) can crushed pineapple, in own juice
1- 6oz. can unsweetened pineapple juice
3 large eggs
1/3 cup vegetable oil
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2 envelopes unflavored gelatin
1/2 cup water
1 - can of cream of coconut
2 cups heavy whipping cream
2 tablespoons dark rum
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2 cups shredded coconut
Preheat oven to 350 degrees. Grease and flour 2- 8 inch round pans. Mix first five ingredients with mixer on low until just combined.

Mix on high for two minutes. Pour batter in pans and bake for 30-35 minutes. Cool in pans for 15 minutes. Cool completely on wire racks.

For the frosting, sprinkle gelatin over cold water in saucepan. Heat over low heat for 3 - 5 minutes, stirring occasionally, until dissolved. Whisk cream of coconut in a large bowl until smooth. Whisk in gelatin until well blended. Refrigerate until mounds slightly when dropped from a spoon about 10 - 15 minutes. Beat cream and rum in bowl until stiff peaks form. Whisk 1/2 whipped cream mixture into coconut mixture. Fold in the rest of cream with a rubber spatula. Refrigerate until set, 15 - 20 minutes.

Slice each layer in half horizontally. Place one half on the serving plate. Use 1/3 of the frosting to frost in between all the layers. Once all assembled, use the remaining 2/3 of the frosting to cover the top and the sides of the cake. Gently press the coconut into the top and sides of the cake. Refrigerate for at least 1 hour or overnight. Store leftovers in the refrigerator.

Note: When desserts were made just for Mom and Dad, Mom would make two separate cakes out of this recipe. The torte'd cake layers were frosted and covered in coconut separately. To freeze half of this recipe, place on a foil lined cookie sheet and put in the freezer. When completely frozen, tightly whap cake in plastic wrap and then foil. To serve, unwrap and then completely defrost and store cake in the refrigerator.