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
  • 4 eggs
  • 1/2 cup water
  • 1/3 cup dark rum
  • 1/4 cup vegetable oil
  • 1 cup flaked coconut
  • Pina Colada Frosting
  1. Heat oven to 350 degrees F. Grease and flour two 9-inch layer cake pans.
  2. 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).
  3. Cool in pan 15 minutes; remove and cool on racks.
  4. Fill and frost cake layers; sprinkle with coconut. Chill and serve. Refrigerate leftover cake.