PEACHY COLADA CAKE

FOR THE CAKE:
1 (2 layer size) pkg. white cake
1 cup flaked coconut
1 1/4 cup water
4 eggs
1/3 cup Malibu rum
1/4 cup vegetable oil
1 small (3 oz) pkg. coconut instant pudding mix
FOR THE FROSTING:
1 (20 oz) can peaches, drained
1 (8 oz.) container Cool Whip, thawed
1/3 cup Malibu rum
1 small (3 oz) pkg. vanilla instant pudding mix

PREPARE THE CAKE:
Preheat oven to 350 degrees F. Grease two 8-inch cake pans.

Mix all cake ingredients together. Pour into prepared pans.

Bake at 350 degrees for 30 minutes. Let cool.

PREPARE THE FROSTING:
Crush 1 cup canned peaches then combine with Cool Whip, rum and dry pudding mix.

Dice remaining canned peaches to make 1/2 cup, set aside.

TO ASSEMBLE CAKE:
Frost first layer of cake, place diced peaches on top. Place second layer of cake on top of that then frost. Decorate cake with remaining peaches. Cover cake and place in refrigerator.

Source: Michigan Peach
From: Lisa Heaton