Pina Colada Sheet Cake

* Exported from MasterCook II *

Pina Colada Sheet Cake

Recipe By : submitted 1996 by Lisa Crawford, shared again by Terri
Serving Size : 15 Preparation Time :0:00
Categories : Miamiherald Desserts

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------

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

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