Pina Colada Cake
|Yellow cake mix||18 1⁄4 Ounce (1 Box)|
|Sweetened condensed milk||14 Ounce (1 Can)|
|Coconut cream||4 Ounce (From A 15 Ounce Can Of Coco Lopez)|
|Coconut shreds||7 Ounce (1 Large Can / Bag)|
|Cool whip||16 Ounce (1 Large Container)|
Preheat oven to 350°.
Grease and flour pan.
Bake cake according to package directions.
Remove from oven and prick top of cake with toothpick.
Spoon milk over warm cake.
Mix cream of coconut and rum; pour over cake.
Let cool and refrigerate covered.
Before serving, spread Cool Whip over top of cake and sprinkle with coconut.