1/2 c. dark rum
1 pkg. (4 serving) Jello coconut cream flavor or vanilla flavor instant pudding and pie filling
1 pkg. (2 layer size) white cake mix
4 eggs
1/2 c. water
1/4 c. oil
1 c. flaked coconut

(If you use vanilla pudding, increase water to 3/4 cup and add 1 cup coconut to batter.)

Blend all ingredients except coconut in large mixer bowl. Beat 4 minutes at medium speed with electric mixer. Pour into 2 greased and floured 9 inch layer pans. Bake at 350 degrees for 25 to 30 minutes. Cool in pan 15 minutes. Cool on racks. Fill and frost. Sprinkle with coconut. Chill. Refrigerate leftovers.

PINA COLADA FROSTING:

1 can (8 oz.) crushed pineapple in juice
1 pkg. (4 serving) Jello coconut cream flavor or vanilla
1/3 c. dark rum

Combine in bowl. Beat well. Fold in 1 container (9 ounce) frozen whipped topping, thawed.