Ingredients

1 box (2 layer size) white cake mix
1 box (4 serving size) coconut cream instant pudding
4 eggs
1/2 C. water
1/4 C. light or dark rum
1/4 C. oil
1 C. flaked coconut

Cooking Instructions

Blend all ingredients except coconut in large mixing bowl. Beat for 4 minutes at medium speed on electric mixture. Pour into 2 greased and floured 9 inch layer pans. Bake at 350 degrees for 25-30 minutes or until top springs back when touched. Cool in pans 15 minutes, then remove and cool on wire racks. Fill and frost with Pina Colada Frosting; sprinkle with coconut. Refrigerate any leftover cake. Pina colada frosting – In medium bowl, combine one 8-ounce can of crushed pineapple and its juice, one 4-serving size box of coconut cream instant pudding, and 1/3 C. light or dark rum. Beat until blended. Fold in a thawed 7 to 9 ounce container of frozen whipped topping.
 
 
"All flesh is not the same flesh, but there is one flesh of men, and another flesh of beasts, and another flesh of birds, and another of fish." (1Corinthians 15:39)