My Piña Colada Cake

Total Time: 2 hrs Preparation Time: 30 mins Cook Time: 1 hr 30 mins

Ingredients

• 18 ounces butter recipe cake mix
• 3 eggs (or as called for by your cake mix)
• 1/3 cup oil (or as called for by your cake mix)
• 1 1/3 cups water (or as called for by your cake mix)
• 1/4 cup dark rum
• 12 ounces evaporated milk
• 8 ounces sweetened condensed milk
• 1 cup whole milk
• 1/4 cup dark rum
• 12 ounces cool whip
• 20 ounces crushed pineapple
• 1/2 cup coconut flakes, toasted

Recipe

• 1 make cake recipe as directed, add 1/4 cup of dark rum to the mix.
• 2 put batter if a rectagular glass dish preferably, you don't have to grease it.
• 3 bake as directed.
• 4 mix the evaporated milk, condensed milk whole milk and 1/4 cup of dark rum.
• 5 put aside.
• 6 when the cake is done, while is still hot, poke it with a fork and pour over the milk-rum mix slowly, until is all absorbed.
• 7 put the cake in the refrigerator until is cold.
• 8 spread the cool whip on the cake.
• 9 drain the crushed pineaple really well, and spread it over the cool whip.
• 10 sprinkle the cake with the toasted coconut, and serve it chilled.