Recipe: Pina Colada Cake and Frosting (using cake mix and rum)

PINA COLADA CAKE AND FROSTING

CAKE:
1 (approx. 18.25 ounces) box white cake mix
1 small package (4 serving size) vanilla or French vanilla instant pudding mix
1/2 cup water
1/3 cup light rum
1/4 cup vegetable oil
4 eggs
1 can (8 ounces) crushed pineapple, undrained
1 cup flaked coconut
FROSTING:
1 can (8 ounces) crushed pineapple, undrained
1/3 cup light rum
1 small package (4 serving size) vanilla or French vanilla instant pudding mix
1 container (8 ounces) Cool Whip, thawed
coconut to taste, toasted* (if desired)

Preheat oven to 350F. Grease and flour a 13x9-inch pan or two round 8-inch layer cake pans.

CAKE:
Mix cake mix, pudding, water, rum, and oil.

Add eggs, one at a time, beating well after each addition.

Stir in pineapple then fold in coconut.

Bake for 25 to 35 minutes, or until a wooden pick or cake tester inserted in center comes out clean.

FROSTING:
Mix crushed pineapple, rum, and vanilla instant pudding. Beat until it thickens.

Fold in 1 container of Cool Whip.

Frost cake and sprinkle top with coconut or toasted coconut.

*To toast coconut: Spread coconut in shallow pan. Bake at 350F for about 15 minutes, stirring frequently, until lightly browned.