| CATEGORY |
CUISINE |
TAG |
YIELD |
| Dairy, Grains |
|
Miamiherald, Desserts |
15 |
Servings |
INGREDIENTS
| 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) |
INSTRUCTIONS
FORMATTED BY LISA CRAWFORD
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
Posted to MM-Recipes Digest V3 #231
Date: 24 Aug 96 21:44:27 EDT
From: "Lisabeth Crawford (Pooh)" <104105.1416@CompuServe.COM>
A Message from our Provider:
“It will work out perfectly – if you let Jesus take control”