Pina Colada Sheet Cake
rec.food.recipes/Wen/2003

This cake is best, the day after. Serve chilled.

1 baked yellow cake in a 9 x 13 inch pan, from scratch or a mix (Add 1/2 the rum to the cake batter, reserving the rest)
1 (14 ounce) can sweetened condensed milk
1 (15 ounce) can cream of coconut (drain oil, use only cream)
2 Tbsp up to 1/3 cup dark rum, optional
1 1/2 tsp. coconut extract
1 1/2 tsp. rum extract
1 (20 ounce) can crushed pineapple, in it's juice, drained
1 jar Pineapple sundae topping or Pineapple pie filling
1 (12 ounce) container frozen whipped topping, thawed (blend in the cream cheese)
2 oz. of cream cheese, softened
1 (12 ounce) package shredded coconut, toasted
1 can cherry pie filling

While cake is still warm, punch holes with wooden spoon handle, all over it. Mix the condensed milk and the cream of coconut, and rum, with extracts added and spoon slowing over cake. It takes some time to soak in, so be patient. Make sure you poke a LOT of holes in the cake. It will look like there is way too much milk mix to soak in the cake but pour it ALL on.

Spoon pineapple mixed with the topping until soupy from its remaining juices, over cake. Refrigerate for several hours or overnight.

Blend cream cheese into whipped topping and spread over entire cake just before serving. Sprinkle with the toasted coconut. You can toast the coconut by spreading it in a cookie sheet and baking it in a preheated 350 oven for 5 minutes.

Make nests in the cool whip and dollop the cherry pie filling around the top.