MMMMM----- Recipe via UNREGISTERED Meal-Master (tm) v8.02
 
      Title: Pina Colada Sheet Cake
 Categories: Miamiherald, Desserts
      Yield: 15 Servings
 
      1    Baked yellow cake in a
           - 9x13" pan,
           - from scratch or cake mix
     14 oz Can sweetened condensed milk
     15 oz Can cream of coconut
      2 tb Dark rum; up to 1/3 c (optional)
     20 oz Can crushed pineapple;
           - juice pack, undrained
      1 pt Whipping creamn; whipped,
           - sweetened to taste -OR-
     12 oz Container frozen topping;
           - thawed
     12 oz Pkg shredded coconut
 
  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.)
  Spoon pineapple and its juice over cake. Refrigerate for several
  hours or overnight. Before serving, cover with whipped cream or
  topping and sprinkle with coconut.
  
  Per serving: 593 cal; 5 g pro, 80 g carbs, 29 g fat (44%),
  0.3 g fiber, 52 mg chol, 358 g sodium
  
  Recipe by Cook's Corner, Miami Herald, 11/2/95

  Formatted by: Lisa Crawford
 
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