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    PINA COLADA SHEET CAKE


    Source of Recipe


    Unknown

    List of Ingredients




    1 yellow cake mix
    1 - 14 oz. can sweetened condensed milk
    1 - 15 oz. can cream of coconut
    2 tbsp. to ½ cup dark rum (optional)
    1 - 20 oz. can crushed pineapple undrained
    1 - 12 oz. container frozen whipped topping
    1 - 12 oz. pkg. shredded coconut


    Recipe



    Make cake according to box directions. Bake in a 9 x 13 pan. While cake is warm, punch holes all over it. Mix the condensed milk, and cream of coconut, and rum if using, and spoon slowly over the cake. (It takes some time to soak in, so be patient.). Spoon pineapple and its juice over the cake.

    Refrigerate for several hours or overnight. Before serving, cover with whipped cream or topping and sprinkle with coconut.
 

 

 

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