Ingredients

1 (18.25 ounce) package coconut cake mix
1 small package of instant coconut cream pudding
1 cup sour cream
2 eggs
1/2 cup oil
1/2 cup coconut rum
6 ounce package white chocolate chips
1 cup flaked coconut

Glaze:
2 cups of confectioners sugar
2 tablespoons coconut rum
1 cup flaked coconut

Method

1. Preheat oven to 350 degrees. Grease a 9 inch Bundt pan
2. In a medium bowl stir together the cake mix and pudding mix.
3. Add the sour cream,eggs, oil, rum. Mix until smooth and well blended, the fold in the white chocolate chips and ccconut
4. Bake for 1 hour until cake springs back to the touch. Allow cake to cool for 10minutes in the pan then turn out onto a wire rack to cool completely.

Glaze:
In a small bowl combine cinfectioners sugar and rum. Whisk until smooth and of a drizzling consinstency. When cake is cooled drizzle icing over cak with a zigzag moition. Sprinkle with coconut over wet icing.

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