1/3 c. Bacardi dark rum (80 proof)
1 (4 serving size) pkg. Jello coconut cream flavor instant pudding and pie filling
1 (2 layer size) 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 mixer bowl. Beat 4 minutes at medium speed of electric mixer. Pour into 2 greased and floured 9 inch layer pans. Bake at 350 degrees for 25-30 minutes or until cake springs back when lightly pressed. Do not under bake. Cool in pan 15 minutes; remove and cool on racks. Fill and frost; sprinkle with coconut. Chill. Refrigerate leftover cake.

PINA COLADA FROSTING:

1 (8 oz.) can crushed pineapple in juice
1 (4 serving size) pkg. Jello coconut cream flavor instant pudding and pie filling
1/3 c. Bacardi dark rum
1 (9 oz.) container frozen whipped topping, thawed
1 c. (or more if you prefer) coconut

Combine all except whipped topping in a bowl; fold in whipped topping. Ice cake; refrigerate.