Pina Colada Trifle

Cake
1 (18.25 ounce) box butter yellow cake mix (Duncan Hines)
1 cup sour cream
1/2 cup vegetable oil
1/2 cup light rum
1/4 cup granulated sugar
1/4 cup water or coconut milk
4 eggs

Place all ingredients except rum in mixing bowl and beat for 4 minutes. Pour into 3 (8-inch) cake pans which have been greased and floured. Bake at 375 degrees F for 25 to 30 minutes. Cool. Split to make 6 layers. Sprinkle split side with 1/2 cup light rum.

Custard
3 cups sour cream
2 (6 ounce) packages frozen fresh coconut or
     2 cups fresh grated coconut
1 (7 ounce) can flaked coconut (reserving 1/4 cup
    for garnish, may be toasted)
2 1/2 cups granulated sugar

Mix ingredients together.

Fruit
1 (14 ounce) can crushed pineapple
1 tablespoon cornstarch
Yellow food coloring

Drain pineapple syrup. Add cornstarch in a saucepan. Add food color and cook on low heat until thickened. Remove from heat and add drained pineapple and cool. To layer, place cut side up of one cake layer in bottom of 8-inch trifle bowl. Spread with about a cup of custard. Over custard, spread a light layer of crushed pineapple mixture. Continue layering of cake and mixture until all is used up, ending with cut side down of top layer and only a layer of custard. Cover and store in refrigerator up to 5 days.

For serving
1 cup whipping cream
1 (7 ounce) can pineapple slices, well drained
1/4 cup confectioners' sugar
Maraschino cherries
1/4 cup reserved coconut

Whip cream until stiff. Add confectioners' sugar. Mound on top of trifle and garnish with pineapple slices, maraschino cherries and toasted coconut. Or substitute the above with Cool Whip and 1 teaspoon rum flavoring.

NOTE: This will keep up to 5 days in the refrigerator.