Pina Colada Cake And Frosting - cooking recipe

Ingredients

CAKE
1 (18 1/4 ounce) box white cake mix
1 (3 1/2 ounce) package French vanilla instant pudding or (3 1/2 ounce) package instant coconut pudding mix
4 ounces water
1/3 cup light rum
1/4 cup vegetable oil
4 large eggs
1 (8 ounce) can crushed pineapple, undrained
1 cup flaked coconut
FROSTING
1 (8 ounce) can crushed pineapple, undrained
1/3 cup light rum
1 (3 1/2 ounce) package French vanilla instant pudding or (3 1/2 ounce) package instant coconut pudding mix
1 (8 ounce) container Cool Whip, thawed
1/2 cup coconut, to taste toasted* (optional)

Preparation

Preheat oven to 350\u00b0F.
NOTE: For those of you who do not want to use the rum, especially in the frosting, please try using water with rum flavoring to your taste. Same for the cake.
Grease and flour a 13 x 9-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.
Cool.
FROSTING.
Mix crushed pineapple, rum and vanilla instant pudding.
Beat until it thickens.
Fold in 1 container of Cool Whip.
Frost cake.
Sprinkle top with coconut or toasted coconut (optiional).
*To toast coconut:
Spread coconut in shallow pan.
Bake at 350\u00b0 for about 15 minutes, stirring frequently, until lightly browned.