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Do you like pina coladas? Well, wait until you try this cake.
Pina Colada Sheet Cake
1 baked yellow cake in a 9x13" pan
1 can (14oz) sweetened condensed milk
1 can (15oz) cream of coconut
2 TBS to 1/3 cup dark rum
1 can (20oz) crushed pineapple, undrained
1 (12oz) CoolWhip, thawed
1 (12oz) package shredded coconut
While cake is still warm, punch holes all over it. Mix the condensed milk, cream of coconut, and rum and spoon slowly over cake. (It takes some time to soak in, so be patient) Spoon pineapple and the juice over cake.
Refrigerate for several hours or overnight. Before serving, cover with CoolWhip and sprinkle with coconut.
Source: Cook's Corner, Miami Herald, submitted by Terri
Pina Colada Sheet Cake
1 baked yellow cake in a 9x13" pan
1 can (14oz) sweetened condensed milk
1 can (15oz) cream of coconut
2 TBS to 1/3 cup dark rum
1 can (20oz) crushed pineapple, undrained
1 (12oz) CoolWhip, thawed
1 (12oz) package shredded coconut
While cake is still warm, punch holes all over it. Mix the condensed milk, cream of coconut, and rum and spoon slowly over cake. (It takes some time to soak in, so be patient) Spoon pineapple and the juice over cake.
Refrigerate for several hours or overnight. Before serving, cover with CoolWhip and sprinkle with coconut.
Source: Cook's Corner, Miami Herald, submitted by Terri