Ingredients

• 1 , 15.25 ounce
• 1 , 3.5 ounce
• 4 large eggs
• 0.5 cups water
• 0.33 cups dark rum
• 0.25 cups vegetable oil
• 1 cup flaked coconut

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C). Grease and flour two (9- inch) round pans.
2. 2 Stir together cake mix and instant pudding in a large bowl. Add eggs, water, rum, and oil; mix until well combined. Fold in coconut and spread batter evenly into the prepared pans.
3. 3 Bake in the preheated oven until a toothpick inserted into the center of cakes comes out clean, 25 to 30 minutes. Cool on a wire rack for 5 minutes. Run a table knife around the edges to loosen. Invert carefully onto the wire rack. Let cool, about 30 minutes.
4. 4 Make frosting: Combine pineapple including juice with instant pudding in a medium bowl. Fold in whipped topping and rum until incorporated.
5. 5 Fill and frost cooled cake layers with frosting. Store in the refrigerator until serving time.

Nutrition per serving