MMMMM----- Recipe via UNREGISTERED Meal-Master (tm) v8.02
  
       Title: Pina Colada Sheet Cake
  Categories: Miamiherald, Desserts
       Yield: 15 servings
  
 MMMMM-----------------FORMATTED BY LISA CRAWFORD----------------------
       1    Baked yellow cake in a 9-by-
            -13-inch pan, from scratch
            -or cake mix
       1 cn Sweetened condensed milk
            (14oz)
       1 cn Cream of coconut (15oz)
       2 tb To 1/3 c 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 pk 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
  
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