Pina Colada Pudding Cake

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Coconut, rum and instant pudding make this a tropical cake. You'll feel like you're on your own little island.

Ingredients

1/3 C. light rum
1 small pkg. coconut or vanilla instant pudding (see note)
1 pkg. white cake mix
4 eggs
1/2 C. water
1/4 C. oil
1 C. coconut
Icing:
1/3 C. milk
1 8 oz. can crushed pineapple with juice
1 small pkg. vanilla instant pudding
1 large carton Cool Whip
1 C. coconut

Directions

Blend rum, pudding, cake mix, eggs, water and oil in mixing bowl and beat 4 minutes. Pour into 2 greased and floured 9-inch cake pans. Bake at 350 degrees for 25-30 minutes or until cake springs back when lightly pressed. Do not under-bake. Cool completely. Frost; sprinkle with coconut.

Note: With vanilla flavor instant pudding, increase water to 3/4 C. and add 1 C. flaked coconut to batter.