Amazingly Delicious Rum Pina Colada Cake

This cake is a recipe from those wonderful people at Bacardi Rum. It takes a little time but it is worth it. I have been making this cake for over ten years and it makes a beautiful presentation and it tastes so good. It is perfect ending for a summer evening meal, its light and refreshing so you don't feel weighed down. Enjoy :)

• Ready In: 45 mins
• Serves: 8-10

Ingredients

• For the Cake

• 1 (18 ounce) box  white cake mix, I use Duncan Hines
• 1 (3 1/2ounce) box  jello instant coconut cream pudding mix or 1 (3 1/2ounce) 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 1/2ounce) box  jello instant coconut cream pudding mix (same as the one for the cake) or 1 (3 1/2ounce) 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

Directions

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 :).