Pina Colada Cake

White Cake Mix - 2 layer size
Instant Vanilla Pudding Powder - the 4 serving size
2/3 cup water
1/3 cup White or light rum
1/2 cup Crisco Oil
4 Large Eggs
1 tsp. coconut flavouring, optional
1/2 cup long thread coconut, toasted in 350 degree F oven, stirring often, 5-8 minutes

Combine first 7 ingredients in medium bowl.
Beat on low until moistened.
Beat on medium until smooth, about 2 minutes.
Stir in coconut.
Turn into a greased and floured 9x13 pan and bake in 350F pre-heated oven for 35-45 minutes or until toothpick inserted in centre comes out clean.
Or use two 8 or 9 inch layer pans, about 25-35 minutes at 350F. Cool.

Pineapple Icing

1/2 cup icing sugar (confectioner's sugar)
8 ounces of canned crushed pineapple with the juice
1 Instant Vanilla Pudding Powder, 4 serving size
1 tsp. of light or white rum
1 Envelope of dessert topping mix (not prepared) (Dream Whip or similar)
1/3 cup milk
2 tbsp. long thread coconut, toasted in 350 F oven, stirring often for 5-8 minutes - for garnish:
Mix first 4 ingredients in small bowl.
Let stand for 5 minutes.
In separate bowl, beat dessert topping with milk until stiff.
Fold into pineapple mixture.
Ice cake and sprinkle with coconut.