Bacardi Pina Colada Cake

Preheat the oven to 350 degrees F. Grease and flour two or three 9-inch round cake pans.

Prepare the cake by combining the rum, pudding mix, cake mix, eggs, water, and oil in a large mixing bowl. Beat on medium speed with an electric mixer for 4 minutes.

Divide the batter between the cake pans. Place the cake pans in the oven and bake at 350 degrees F for 25-30 minutes or until the cakes spring back when lightly pressed. Do not underbake the cakes.

Remove the cake pans from the oven and place on a wire rack. Let the cakes cool in the pans for 15 minutes. Carefully remove the cakes from the pans and let cool completely on wire racks.

While the cakes are cooling, prepare the frosting by combining the crushed pineapple, pudding mix, and rum in a bowl. Mix well.

Fold in the thawed whipped topping until just mixed.

Place one cake layer on a cake plate or other serving platter. Spread 1/4 of the frosting (1/3 if you are only using 2 layers) on the top of the layer. Place another cake layer on top of the frosting and repeat the process of another layer of frosting and cake (if making a 3 layer cake). Top the cake with frosting and frost the sides, sealing the cake in the frosting.

Sprinkle the cake with the flaked coconut. Place the pina colada cake in the refrigerator and chill well before serving. Store any leftovers in the refrigerator.