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Ingredientes
- 1 x baked yellow cake in a 9 x 13 inch pan, from scratch or possibly a mix
- 1 x 14 oz can sweetened condensed lowfat milk
- 1 x 15 oz can cream of coconut (drain oil, use only cream)
- 1Â 1/2 tsp coconut extract
- 1Â 1/2 tsp rum extract
- 2 Tbsp. up to 1/3 c. dark rum, optional
- 1 x 20 oz can crushed pineapple,in it's juice, liquid removed
- 1 jar Pineapple sundae topping or possibly Pineapple pie filling
- 1 x 12 ounce. container frzn whipped topping, thawed (blend in the cream cheese)
- 2 ounce cream cheese, softened
- 1 x 12 oz package shredded coconut, toasted
- 1 can cherry pie filling
Direcciones
- (Add in 1/2 the rum to the cake batter, reserving the rest)
- While cake is still hot, punch holes with wooden spoon handle, all over it. Mix the condensed lowfat 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. Spoon pineapple mixed with the topping till soupy from it's remaining juices, over cake. Chill for several hrs or possibly 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 min. Make nests in the cold whip and dollop the cherry pie filling around the top. Notes: Make sure you poke a LOT of holes in the cake. It will look like there is way too much lowfat milk mix to soak in the cake..but pour it ALL on. This cake is best, the day after. Serve chilled.
