Recipe - Pina Colada Sheet Cake

FORMATTED BY LISA CRAWFORD
1 Baked yellow cake in a 9by
13inch pan, from scratch
or cake mix
1 cn Sweetened condensed milk
(14oz)
1 cn Cream of coconut (15oz)
2 tablespoon To 1/3 cup dark rum (opt)
1 cn Crushed pineapple, juice
pack, undrained (20oz)
1 pt Whipping creamn; whipped,
sweetened to taste or 1 12
oz container frozen topping
thawed
1 pack 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.

Nutritional info per serving: 593 cal; 5g pro, 80g
carb, 29g fat(44%), .3g fiber, 52mg chol, 358g sodium

Source: Cook's Corner, Miami Herald, 11/2/95
Posted to MMRecipes Digest V3 #231

Date: 24 Aug 96 21:44:27 EDT

From: "Lisabeth Crawford (Pooh)" 104105.1416@CompuServe.COM