Amazingly Delicious Rum Pina Colada Cake

This cake is a recipe from those wonderful people at bacardi rum. It takes a little time but it is worth it. I have been making this cake for over ten years and it makes a beautiful presentation and it tastes so good. it is perfect ending for a summer evening meal, its light and refreshing so you don't feel weighed down. enjoy :)

Steps

Cake:.

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 degrees for 25 - 30 minutes or until cake springs back when lightly pressed.

Do not underbake.

Cool in pan for 15 minutes.

Remove and totally cool on racks.

Filling / frosting:.

Combine all ingredients except whipped topping in bowl.

Beat until well blended.

Fold in whipped topping.

Fill and frost the cake and sprinkle with coconut.

Make sure to now chill the cake.

Refrigerate leftover cake.

Also: i usually double the filling / frosting recipe so there is a lot on the cake :).

Ingredients

white cake mix, instant coconut cream pudding mix, eggs, water, bacardi dark rum, canola oil, flaked coconut, crushed pineapple, frozen whipped topping