Preheat oven to 325 degrees F and grease and flour a 10-inch Bundt pan. Sprinkle the shredded coconut evenly over the bottom of the pan.

Mix cake mix and pudding in bowl with whisk to break up lumps.

Add eggs, oil, water and rum. Beat until incorporated well.

Pour batter evenly over coconut in bundt pan. Gently tap to remove air bubbles.

Bake for 1 hour or until skewer test comes out clean.

During the last 10 minutes of baking, prepare the glaze.

In saucepan, combine the butter, sugar and water. Over medium heat, bring to boil stirring constantly. Boil for 4 minutes.

Remove from heat and add the rums. Stir until well combined.

While cake is hot, poke holes all over with skewer or fork. Pour hot glaze over cake. Being careful not to let it run over.

Let the cake cool and soak for 2 hours.Do not refrigerate.

After 2 hours, run a spatula or knife around pan and flip. Be patient, gravity with release the cake as it cools.

This cake gets better the longer it sits. Can use all of one kind of rum or use extracts instead of rum.