1/3 c. dark rum
1 pkg. Jello coconut cream flavor instant pudding
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 mixer bowl. Beat 4 minutes at medium speed. Pour into 2 greased and floured 9 inch layer pans.

Bake at 350 degrees for 25 to 30 minutes or until cake springs back when lightly pressed. DO NOT UNDERBAKE. 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 oz.) crushed pineapple in juice, 1 package Jello Coconut cream instant pudding and 1/3 cup dark rum in bowl; beat until well blended.

Fold in 1 container (9 oz.) frozen whipped topping, thawed.