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

Blend rum, pudding, cake mix, eggs, water, and oil. Pour into 2 greased and floured 9 inch pans. Bake at 350 degrees for 25-30 minutes. Do not under bake. Cool in pan 15 minutes; remove and cool on racks. Fill and frost with Pina Colada Frosting and sprinkle with coconut. Keep refrigerated.

PINE COLADA FROSTING:

8 oz. crushed pineapple with juice
1 pkg. instant coconut cream instant pudding
1/3 c. dark rum

Combine. After mixing well, stir in 1 container of thawed whipped topping. Spread on cake.