Yield: 10 Servings
| Measure | Ingredient |
|---|---|
| 1 pack | White cake mix |
| 1 pack | Coconut cream inst pudding |
| 4 xes | Eggs |
| ½ cup | Water |
| ⅓ cup | Light/dark rum |
| ¼ cup | Oil |
| 1 cup | Flaked coconut |
Blend ingredients except coconut in large mixer bowl. Beat 4 minutes at medium speed on electric mixer. Pour into 2 greased and floured 9-ince layer pans. Bake at 350 degrees for 25-30 minutes or until top springs back when touched. Cool in pans 15 minutes, then remove and cool on wire racks. Fill and frost with Pina Colada Frosting; springle with coconut. Refrigerate any left over cake. PINA COLADA FROSTING: In medium bowl, combine one 8-0z can of crushed pineapple and its guice, one 4-serving size package of coconut cream instant pudding, and ⅓ cup light or dark rum. Beat until blended. Fold in a thawed 7 to 9 oz contaner of frozen whipped topping.