1 yellow cake mix (with pudding) baked as directed in 13 by 9-inch pan
1 can evaporated milk
1 can sweetened condensed milk
1 pint heavy whipping cream
1/2 cup rum (or to taste)
whipped cream, to cover cake
5 ounces sweetened coconut
Directions:
1. Poke holes in the cake with a fork all over. Pour topping mixture over cake. Let mixture absorb completely in refrigerator. 2. Cover with whipped cream or cool whip and sprinkle sweetened coconut over top of cake. 3. OPTIONAL: Add macadamia nuts, cherries and/or pineapple.
