While cake is baking, blend together cream of coconut and condensed milk.

While cake is still hot, poke holes throughout the cake. Pour liquid over cake. Cool completely.

Top with whipped topping and sprinkle with coconut. Store in refrigerator.

Prepare cake mix according to package directions, pour into prepared pans, spreading evenly. Bake 40-45 minutes, using the toothpick test for cake doneness. Cool 15 minutes; remove from pans and cool completely.

In medium bowl, combine cream cheese and powdered sugar, whisking until smooth. Whisk in sour cream and rum extract. Reserve 1 cup of the whipped topping for garnish. Fold remaining whipped topping into cream cheese mixture.

In small bowl, combine sugar, coffee and boiling water, stirring until dissolved.

Place one cake layer on serving platter. Brush half of the coffee mixture over bottom cake layer using a pastry brush. Spread with half of the cream cheese mixture. Grate half of the chocolate morsels over cream cheese layer.

Carefully top with second cake layer brush with remaining coffee mixture. Spread with remaining cream cheese mixture. Decorate cake by piping with reserved whipped topping.

Garnish with chocolate swirls and more grated chocolate, if desired.

For filling, in a medium microwavable bowl, microwave chocolate chips, milk and peppermint extract uncovered for 30-40 seconds; stirring until melted and smooth. Set aside.

In large bowl, beat cake mix, sour cream, oil and eggs with an electric mixer on low speed for 30 seconds, then on medium speed 2 minutes, scraping bowl occasionally. Spoon half of batter into pan; spread evenly. Bake for 15 minutes.

Remove from oven; immediately drop spoonfuls of filling over batter, keeping filling away from sides of pan and pressing down lightly. Carefully spoon remaining batter over top; spread evenly. Bake 42-47 minutes longer or until toothpick inserted near center comes out almost clean and cake springs back when lightly touched in center.

Cool in pan 15 minutes.

Loosen cake with knife around center and edges of pan. Turn cake upside down onto cooling rack or heatproof serving plate. Cool completely, approximately 1 1/2 hours.

For frosting, in a medium saucepan, add butter, milk and sugar. Bring to boil and boil for 30 seconds. Remove from heat and add chocolate chips, stirring constantly until melted. Pour immediately over top of cake and garnish with crushed peppermint candies.