1/3 c. dark rum (80 proof)
1 pkg. (2 layer size) white cake mix
1/2 c. water
1 c. flaked coconut
1 pkg. (4 serving size) Jello coconut cream flavor instant pudding
4 eggs
1/4 c. oil

Blend all ingredients except coconut in large mixing bowl. Beat 4 minutes at medium speed of electric mixer. Pour into 2 greased and floured 9" layer pans. Bake at 350 degrees for 25 to 30 minutes or until cake springs back when lightly pressed. (Do not overbake.) 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
1/3 c. dark rum
1 pkg. (4 serving size) Jello coconut cream flavor instant pudding

Mix together in a bowl. Beat until well blended. Fold in 1 (9 oz.) container frozen whipped topping (Cool Whip), thawed.