Ingredients:
18 1/4 ounces cake mix, use as directed substituting some of the water for rum below ( or any favorite cake mix, white prefered)
3 eggs ( or as called for by your cake mix)
1/3 cup oil ( or as called for by your cake mix)
3/4 cup water, plus
2 tablespoons water
1/2 cup bacardi rum
1 (8 ounce) cans creme de coconut
1 (8 ounce) cans sweetened condensed milk
1 cup shredded coconut
1 (16 ounce) containers Cool Whip
Directions:
Preheat oven to 350F and lightly grease/flour a 13 x 9″ cake pan.
Using cake mix by directions substitute 1/2 cup of rum instead for part of the water ingredients.
Pour into prepared pan and bake as directed.
Have ready: In a separate bowl combine condensed milk, creme of coconut together (if you really love rum add another 1/4 of a cup to this mixture)
Remove from oven; poke holes evenly in the cake, pour this mixture over hot cake.
When cool, frost with whipped creme and sprinkle with coconut.
Servings: 16
Time preparation: 15 min.
Time total: 45 min.