Pour cake batter into 3 greased and floured 8-inch round cakepans.
Bake at 325° for 30 to 35 minutes or until a wooden pick inserted in center of each layer comes out clean. Cool in pans on wire racks 10 minutes; remove from pans, and cool completely on wire racks.
Split layers horizontally. Spread Pina Colada Filling evenly between layers (not on top); cover and chill at least 4 hours.
Spread Rum Buttercream Frosting on top and sides of cake; sprinkle top and sides evenly with flaked coconut, pressing in gently. Garnish, if desired. Store cake in refrigerator. (Cake may be frozen up to 1 month.)
If it was possible to give a rating higher than 5 - this cake would get it! I made this for a dessert auction at our school - and it brought nearly $100! Every person at the table who bought it came by and literally raved about how delicious it was. It takes a long time to make but the flavors are phenomenal - and for a special occasion this is so WORTH it. Tip - don't use disposable cake pans - the cake is super moist and those pans don't hold it together quite well enough and you may find you need about a recipe and a half of the frosting. ENJOY!
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