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1 pkg. white cake mix
1 (4 serving size) pkg.
coconut cream flavored or
vanilla instant pudding and
pie filling
4 eggs
1 c. flaked coconut
1/2 c. water
1/3 c. dark rum (80 proof)
1/4 c. vegetable oil

Blend all ingredients except coconut in large mixer
bowl. Beat 4 minutes at medium speed of electric mixer. Pour
into 2 greased and floured 9-inch layer pans. Bake at 350 degrees for
25 to 30 minutes or until cake springs back lightly when
pressed. Do not underbake. Cool in pan 15 minutes; remove
and cool on racks. Fill and frost; sprinkle with coconut.
Chill. Refrigerate leftover cake.
Note: With vanilla flavored filling, increase water to
3/4 cup; add 1 cup flaked coconut to batter.

Frosting For Pina Colada Cake:
1 (8 oz.) can crushed
pineapple in juice
1/3 c. dark rum (80 proof)
1 (9 oz.) container frozen
whipping topping, thawed
1 (4 serving size) pkg.
coconut cream flavored or
vanilla instant pudding and
pie filling
Combine all ingredients except whipping topping in a
bowl; beat until well blended. Fold into thawed whipped

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