Pina Colada Cake

• 1 (18 1/2 ounce) package yellow cake mix
• 23 cup light rum (or substitute juice drained from pineapple and enough water to equal 2/3 cup)
• 3 eggs
• 12 cup butter, softened (1 stick)
• 1 (15 ounce) can cream of coconut
• 13 cup light rum (optional)
• 1 (7 ounce) package shredded coconut
• 1 (8 ounce) can crushed pineapple, drained well
• 1 (12 ounce) container frozen whipped topping, thawed

1. Preheat oven to 350 degrees.
2. Grease and flour a 9x13-inch baking pan.
3. Mix all the cake ingredients; beat with an electric mixer for 5 minutes.
4. Pour into prepared pan and bake for 35 minutes.
5. While cake is still warm; poke holes in top with a large fork.
6. Mix the cream of coconut and rum (the sauce ingredients); pour over the the warm cake.
7. Cool in pan.
8. Fold the shredded coconut and crushed pineapple into the whipped topping (the frosting ingredients).
9. Frost the cake.
10. Place in refrigerator and chill 2 to 3 hours before serving.
11. Cake keeps well for a week in the refrigerator.

yellow cake, light rum, eggs, butter, cream of coconut, light rum, coconut, pineapple, frozen whipped topping

Taken from www.food.com/recipe/pina-colada-cake-475178 (may not work)