Bacardi Pina Colada Pudding Cake

1/3 cup Bacardi dark rum (80 proof)
1 package Jello Coconut Cream Flavor or Vanilla -- (4 serving size) Flavor
Instant Pudding and Pie Filling
1 package white cake mix -- (2 layer size)
4 eggs
1/2 cup water
1/4 cup oil
1 cup flaked coconut

Blend all ingredients except coconut in large mixer bowl. Beat 4 minutes at
medium speed with electric mixer. Pour into 2 greased and floured 9-inch layer
pans. Bake at 350 degrees for 25 - 30 minutes or until cakes spring back when
lightly pressed. Do not under bake. Cool in pan 15 minutes; remove and cool on
racks. Fill and frost; sprinkle with coconut. Chill. Refrigerate leftover cake. (With
vanilla flavor instant pudding and pie filling, increase water to 3/4 cup and add 1
cup flaked coconut to batter.) Frosting Combine 1 can (8 oz) crushed pineapple
in juice, 1 package (4 serving size) Jello Coconut Cream Flavor or Vanilla Flavor
Instant Pudding and Pie Filling and 1/3 cup Bacardi dark rum in bowl. Beat until
well blended. Fold in 1 container (9 oz) frozen whipped topping, thawed. (In high
altitudes areas, use 3 large eggs; add 2 tbs. all purpose flour; increase water to
1 cup (1-1/4 cups with vanilla pudding); beat 2 minutes and bake 30 minutes)