Pina Colada Sheet Cake

• 1 each cake mix, yellow
• 14 ounces milk, sweetened condensed sweetened (1 can)
• 15 ounces cream of coconut (1 can)
• 2 tablespoons dark rum optional, (up to 1/3 of a cup)
• 20 ounces pineapple, canned with juice crushed, juice packed, undrained (1 can)
• 1 pint heavy whipping cream whipped, sweetened to taste, or one 12 oz container frozen topping, thawed
• 12 ounces coconut shredded

1. Bake cake in a 9 x 9 inch pan.
2. While cake is still warm, punch holes all over it.
3. Mix the condensed milk and cream of coconut, and rum (if using), and spoon slowly over cake.
4. (It takes some time to soak in, so be patient) Spoon pineapple and its juice over cake.
5. Refrigerate for several hours or overnight.
6. Before serving, cover with whipped cream or topping and sprinkle with coconut.

cake mix, milk, cream of coconut, rum, pineapple, cream whipped, coconut

Taken from recipeland.com/recipe/v/pina-colada-sheet-cake-42878 (may not work)