bicardi rum pina colada pudding cake

Ingredients For bicardi rum pina colada pudding cake

• 1/3 c

  bicardi dark rum (80 proof)...yes, the real stuff
• 1

  4 oz. coconut cream instant pudding
• 1 box

  white cake mx
• 4

  eggs
• 1/2 c

  water
• 1/4 c

  vegetable oil
• 1 c

  flaked coconut
• FROSTING:
• 1 can

  (8 ounce) crushed pineapple in juice (do not drain)
• 1

  4 oz. coconut cream instant pudding or vanilla instant pudding
• 1/4 c

  bicardi rum
• 1

  small container of cool whip
• 1 c

  toasted coconut
• drained pineapple tidbits, and maraschino cherries, for decorating cake