Pina Colada Cake and Frosting

I LOVE pine colada anything! So when I saw this cake I couldn't resist making it. Pure heaven for a pina colada lover like me. I added it to my recipe collection under Special Desserts! Hope you pina colada lovers out there find it as delicious as I do!

• Ready In: 55 mins
• Serves: 12
• Yields: 1 cake

Ingredients

• CAKE

• 1 (18 1/4ounce) box  white cake mix
• 1 (3 1/2ounce) package vanilla instant pudding mix or 1 (3 1/2ounce) package French vanilla instant pudding or 1 (3 1/2ounce) package instant coconut pudding mix
• 4  ounces water
• 1⁄3 cup light rum
• 1⁄4 cup  vegetable oil
• 4  large eggs
• 1 (8 ounce) can crushed pineapple, undrained
• 1  cup flaked coconut

• FROSTING

• 1 (8 ounce) can crushed pineapple, undrained
• 1⁄3 cup light rum
• 1 (3 1/2ounce) package instant vanilla pudding or 1 (3 1/2ounce) package French vanilla instant pudding or 1 (3 1/2ounce) package instant coconut pudding mix
• 1 (8 ounce) container Cool Whip, thawed
• 1⁄2 cup coconut, to taste toasted* (optional)

Directions

1. Preheat oven to 350°F.
2. NOTE: For those of you who do not want to use the rum, especially in the frosting, please try using water with rum flavoring to your taste. Same for the cake.
3. Grease and flour a 13 x 9-inch pan or two round 8-inch layer cake pans.
4. CAKE.
5. Mix cake mix, pudding, water, rum and oil.
6. Add eggs, one at a time, beating well after each addition.
7. Stir in pineapple then fold in coconut.
8. Bake for 25 to 35 minutes, or until a wooden pick or cake tester inserted in center comes out clean.
9. Cool.
10. FROSTING.
11. Mix crushed pineapple, rum and vanilla instant pudding.
12. Beat until it thickens.
13. Fold in 1 container of Cool Whip.
14. Frost cake.
15. Sprinkle top with coconut or toasted coconut (optiional).
16. *To toast coconut:
17. Spread coconut in shallow pan.
18. Bake at 350° for about 15 minutes, stirring frequently, until lightly browned.