Pina Colada Sheet Cake
1 baked yellow cake in a 9 x 13 inch pan, from scratch or a
mix (Add 1/2 the rum to the cake batter, reserving the rest)
14 ounce can sweetened condensed milk 15 ounce can cream of
coconut (drain oil, use only cream) 1-1/2 tsp. coconut
extract 1-1/2 tsp. rum extract 2 Tbsp up to 1/3 cup dark
rum, optional 20 ounce can crushed pineapple,in it's juice,
drained 1 jar Pineapple sundae topping or Pineapple pie
filling 1-12 oz. container frozen whipped topping, thawed
(blend in the cream cheese) 2 oz. of cream cheese, softened
12 ounce package shredded coconut, toasted maraschino
cherries, for garnish on cake
While cake is still warm, punch holes with wooden spoon
handle, all over
it. Mix the condensed milk and the cream of coconut, and
rum, with extracts added, and spoon slowing over cake.
It takes some time to soak in, so be patient. Spoon
pineapple mixed with the topping until soupy from it's
remaining juices, over cake. Refrigerate for several
hours or overnight. Blend cream cheese into whipped
topping and spread over entire cake just before serving.
Sprinkle with the toasted coconut. You can toast the
coconut by spreading it in a cookie sheet and baking it
in a preheated
350: oven for 5 minutes. Make nests in the cool whip and
dollop the cherry pie filling around the top. Notes:
Make sure you poke a LOT of holes in the cake. It will
look like there is way too much milk mix to soak in the
cake..but pour it ALL on. This cake is best, the day
after. Serve chilled.
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