*  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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