1/3 c. Bacardi Dark Rum
1 pkg. white cake mix
4 eggs
1/2 c. water
1 c. oil
1 pkg. (4 serving size) Jello Coconut Cream Flavor or Vanilla Flavor Instant
Pudding and Pie filling
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 F. 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.

With vanilla flavor instant pudding and pie filling, increase water to 3/4 cup and add 1 cup flaked coconut to batter.

PINA COLADA FROSTING:

Combine in bowl:

1 c. (8 oz.) crushed pineapple in juice
1 pkg. (4 serving size) Jello, coconut cream flavor or vanilla flavor instant pudding and pie filling
1/3 c. Bacardi Dark Rum

Beat until well blended. Fold in 1 container (9 ounce) frozen whipped topping, thawed.