Bacardi Pina Colada Cake

Ingredients: 1/3 cup Bacardi dark rum (80 proof) 1 package Jello Coconut Cream Flavor or Vanilla (4 serving size) Flavor Instant Pudding and Pie Filling 1 package white cake mix -- (2 layer size) 4 eggs 1/2 cup water 1/4 cup oil 1 cup flaked coconut Directions: Blend all ingredients except coconut in large mixer bowl. Beat 4 minutes at medium speed with electric mixer. Pour into 2 greased and floured 9-inch layer pans. Bake at 350 degrees for 25 - 30 minutes or until cakes spring back when lightly pressed. Do not under bake. 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.) Frosting Combine 1 can (8 oz) crushed pineapple in juice, 1 package (4 serving size) Jello Coconut Cream Flavor or Vanilla Flavor Instant Pudding and Pie Filling and 1/3 cup Bacardi dark rum in bowl. Beat until well blended. Fold in 1 container (9 oz) frozen whipped topping, thawed. (In high altitudes areas, use 3 large eggs; add 2 tbs. all purpose flour; increase water to 1 cup (1-1/4 cups with vanilla pudding); beat 2 minutes and bake 30 minutes)

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