Coconut Cream Rum Cake with Pina Colada Frosting

1 (18.25 ounce) box white cake mix
1 small box coconut cream instant pudding and pie filling
4 eggs
1/2 cup water
1/3 cup dark rum
1/4 cup vegetable oil
1 cup flaked coconut

Heat oven to 350 degrees F. Grease and flour two 9-inch layer cake pans.

Blend together all ingredients except coconut in large mixing bowl; beat 4 minutes at medium speed of electric mixer. Pour into prepared cake pans. Bake for 25 to 30 minutes, or until cake springs back when lightly pressed (DO NOT UNDER-BAKE).

Cool in pan 15 minutes; remove and cool on racks.

Fill and frost cake layers; sprinkle with coconut. Chill and serve. Refrigerate leftover cake.

Pina Colada Frosting:
1 (8 ounce) can crushed pineapple in juice
1/3 cup dark rum
1 small box coconut cream instant pudding and pie filling
1 (8 ounce) container Cool Whip, thawed

Combine all ingredients except whipped topping in a bowl; beat until well blended. Fold in Cool Whip.