Coconut Cream Rum Cake with Pina Colada Frosting
1 (18.25 oz) box white cake mix
1 small box coconut cream instant pudding and pie filling
1/2 cup water
1/3 cup dark rum
1/4 cup vegetable oil
1 cup flaked coconut
Pina Colada Frosting
Heat oven to 350 degrees F. Grease and flour two 9-inch layer cake pans.
Blend together all ingredients except coconut in large mixing bowl; beat 4 minutes at medium speed of electric mixer. Pour into prepared cake pans. Bake for 25 to 30 minutes, or until cake springs back when lightly pressed (DO NOT UNDER-BAKE).
Cool in pan 15 minutes; remove and cool on racks.
Fill and frost cake layers; sprinkle with coconut. Chill and serve. Refrigerate leftover cake.