1. Preheat oven to 350 degrees. Grease and flour a 9x13-inch baking pan. Mix all the cake ingredients; beat with an electric mixer for 5 minutes. Pour into prepared pan and bake for 35 minutes. 2. While cake is still warm; poke holes in top with a large fork. Mix the cream of coconut and rum (the sauce ingredients); pour over the the warm cake. Cool in pan. 3. Fold the shredded coconut and crushed pineapple into the whipped topping (the frosting ingredients). Frost the cake. Place in refrigerator and chill 2 to 3 hours before serving. Cake keeps well for a week in the refrigerator. ---------------------------------------------------------------------------
Nutrition
Ingredients
