1 package instant pudding mix -- vanilla or coconut
1 eggs
1/4 cup water
1/4 cup oil
1 cup flaked coconut
1/3 cup bacardi dark rum
frosting
1 package instant pudding mix -- vanilla or coconut
1/3 cup bacardi dark rum
1 can crushed pineapple in juice
1 container frozen whipped topping – thawed
Directions:
1. Blend all ingredients except coconut in large mixer bowl. 2. Beat 4 minutes at medium speed of electric mixer. 3. Pour into two greased and floured 9-inch layer cake pans. 4. Bake at 350 F for 25 -30 minutes or until cake springs back when lightly pressed. 5. Do not under bake. 6. Cool in pans for 15 minutes; remove and cool on racks. 7. Fill and frost; sprinkle with coconut. Chill. 8. Refrigerate leftover cake. 9. Frosting: Combine all ingredients except whipped topping in a bowl; beat until well blended. Fold in thawed whipped topping.
