PEACHY COLADA CAKE
(Lisa Heaton)

Cake:
1 pkg. white cake
4 eggs
1 cup flaked coconut
1 1/4 cup water
1 sm. pkg. coconut instant pudding
1/3 cup Malibu rum
1/4 cup vegetable oil

Frosting:

8 oz. Cool Whip
1/3 cup Malibu rum
1 sm. package vanilla instant pudding
1 - 20 oz can peaches

Mix all cake ingredients together. Pour into two 8 inch cake pans (greased). Bake at 350 degrees for 30 minutes. Let cool. Frosting: Crush 1 cup canned peaches then combine with Cool Whip, rum and pudding. Dice up 1/2 cup canned peaches, set aside. Frost first layer of cake, place diced peaches on top. Place second layer of cake on top of that then frost. Decorate cake with remaining peaches. Cover cake and place in refrigerator.