Piña Colada Rum Cake

1 . Stage

Preheat the oven to 350 degrees F (175 degrees C). Grease and flour two (9- inch) round pans.

2 . Stage

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 . Stage

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 . Stage

Make frosting: Combine pineapple including juice with instant pudding in a medium bowl. Fold in whipped topping and rum until incorporated.

5 . Stage

Fill and frost cooled cake layers with frosting. Store in the refrigerator until serving time.