Bacardi Rum Pina Colada Cake

1 Pkg White Cake Mix
1 Pkg Instant Pudding Mix -- Vanilla Or Coconut
1 Eggs
1/4 C Water
1/4 C Oil
1 C Flaked coconut
1/3 C Bacardi dark rum

Frosting
1 Pkg Instant Pudding Mix -- Vanilla Or Coconut
1/3 C Bacardi dark rum
1 Can Crushed Pineapple In Juice
1 Container Frozen Whipped Topping -- Thawed

Blend all ingredients except coconut in large mixer bowl. Beat 4 minutes at medium speed of electric mixer. Pour into two greased and floured 9-inch layer cake pans. Bake at 350 F for 25 -30 minutes or until cake springs back when lightly pressed. Do not under bake. Cool in pans for 15 minutes; remove and cool on racks. Fill and frost; sprinkle with coconut. Chill. Refrigerate leftover cake. Frosting: Combine all ingredients except whipped topping in a bowl; beat until well blended. Fold in thawed whipped topping.