Title: Pina Colada Sheet Cake
Categories: Dessert
Yield: 15 Servings

1 Baked yellow cake in a 9-by- -- 13-inch pan, from sc cake mix 1 can Sweetened condensed milk (14oz) 1 can Cream of coconut (15oz) 2 tablespoons To 1/3 c dark rum (opt) 1 can Crushed pineapple -- juice undrained (20oz) 1 pint Whipping creamn; whipped -- sweetened to taste o container frozen topping -- thawed 1 package Shredded coconut (12oz)

While cake is still warm, punch holes all over it. Mix the condensed milk and cream of coconut, and rum if using, and spoon slowly over cake. (It takes some time to soak in, so be patient) spon pineapple and its juice over cake. Refrigerate for several hours or overnight. Before serving, cover with whipped cream or topping and sprinkle with coconut.

Source: Cook's Corner, Miami Herald, submitted by Terri

Posted to MM-Recipes Digest V4 #10

Recipe by: submitted 1996 by Lisa Crawford, shared again by Terri

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