1/3 c. dark rum
1 pkg. (4 serving size) coconut cream flavor instant pudding mix
1 pkg. white cake mix
4 eggs
1/2 c. water
1/4 c. oil
1 c. flaked coconut

Blend all ingredients except coconut in large bowl. Beat 4 minutes at medium speed. Pour into 2 greased and floured 9 inch layer pans. Bake at 350 degrees for 25-30 minutes or until cakes spring back when lightly pressed. Cool in pan 15 minutes; remove and cool on racks. Fill and frost; sprinkle with coconut. Chill. Refrigerate leftover cake.

PINA COLADA FROSTING:

Combine 1 can (8 ounce) crushed pineapple in juice, 1 package (4 serving size) coconut cream flavor instant pudding mix and 1/3 cup rum in bowl; beat until well blended. Fold in 1 container (9 ounce) frozen whipped topping, thawed.