My Piña Colada Cake

Ingredients

• 18 ounces butter recipe 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

Directions

1. 1

   Make cake recipe as directed, add 1/4 cup of dark rum to the mix. Put batter if a rectagular glass dish preferably, you don't have to grease it. Bake as directed.

2. 2

   Mix the evaporated milk, condensed milk whole milk and 1/4 cup of dark rum. Put aside.

3. 3

   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.

4. 4

   Put the cake in the refrigerator until is cold.

5. 5

   Spread the cool whip on the cake.

6. 6

   Drain the crushed pineaple really well, and spread it over the cool whip.

7. 7

   Sprinkle the cake with the toasted coconut, and serve it chilled.