Pina colada sheet cake

Yield: 15 Servings MM

Ingredients:

1 Baked yellow cake in a 9-by- -13-inch pan from scratch -or cake mix
1 cn Sweetened condensed milk (14oz)
1 cn Cream of coconut (15oz)
2 tb To 1/3 c dark rum (opt)
1 cn Crushed pineapple juice -pack undrained (20oz)
1 pt Whipping creamn; whipped -sweetened to taste or 1 12 -oz container frozen topping -thawed
1 pk Shredded coconut (12oz)

Instructions:

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. Nutritional info per serving: 593 cal; 5g pro 80g carb 29g fat(44%) .3g fiber 52mg chol 358g sodium Source: Cook's Corner Miami Herald 11/2/95