Amazingly Delicious Rum Pina Colada Cake

• For the Cake
• 1 (18 ounce) box white cake mix, I use Duncan Hines
• 1 (3 1/2 ounce) box jello instant coconut cream pudding mix or (3 1/2 ounce) box instant vanilla pudding
• 4 eggs
• 1/4 cup water
• 1/3 cup Bacardi dark rum, 80 proof
• 1/4 cup canola oil
• 1 cup flaked coconut
• For the Frosting
• 1 (8 ounce) can crushed pineapple, in juice
• 1 (3 1/2 ounce) box jello instant coconut cream pudding mix (same as the one for the cake) or (3 1/2 ounce) box instant vanilla pudding (same as the one for the cake)
• 1/3 cup Bacardi dark rum, 80 proof
• 1 (9 ounce) container frozen whipped topping, thawed

1. Cake:
2. Blend all ingredients except coconut in large mixer bowl; beat 4 minutes at medium speed of electric mixer.
3. Pour into two greased and floured 9 inch layer cake pans.
4. Bake at 350 degrees for 25 - 30 minutes or until cake springs back when lightly pressed. Do not underbake.
5. Cool in pan for 15 minutes; remove and totally cool on racks.
6. Filling/Frosting:
7. Combine all ingredients except whipped topping in bowl; beat until well blended. Fold in whipped topping. Fill and frost the cake and sprinkle with coconut.
8. Make sure to now chill the cake. Refrigerate leftover cake.
9. NOTE: With the vanilla filling, increase water to 3/4 cup; add 1 cup flaked coconut to batter.
10. Also: I usually double the filling/frosting recipe so there is a lot on the cake :).

white cake, coconut cream pudding, eggs, water, rum, canola oil, flaked coconut, frosting, pineapple, coconut cream pudding, rum, frozen whipped topping

Taken from www.food.com/recipe/amazingly-delicious-rum-pina-colada-cake-133010 (may not work)