1 yellow cake mix
4 eggs
1/2 c. water
1/4 c. salad oil
1/3 c. rum
1 pkg. coconut cream instant pudding
1/2 c. coconut

Blend all ingredients except coconut. Beat 4 minutes on medium speed. Fold in coconut. Pour into two 9 inch round cake pans, which have been greased and floured. Bake at 350 degrees for 24-30 minutes. Cool well before frosting.

PINA COLADA FROSTING:

8 oz. can crushed pineapple
1 pkg. (4 oz.) coconut cream instant pudding
1/3 c. rum
9 oz. container whipped topping

Beat first 3 ingredients until well blended. Fold in 1 container whipped topping. Frost cooled cake. Refrigerate several hours before serving.