Pina Colada Cake - cooking recipe

Ingredients

1 cake mix (white, yellow or pineapple)
2 tsp. rum extract
1 can condensed milk
1 can cream of coconut (Coco Lopez is best)
1 (10 oz.) container Cool Whip
1 small can shredded coconut

Preparation

Prepare cake as directed, using the rum extract for a part of the liquid.
Bake in a 13 x 9-inch flat pan.
While cake is still warm, punch holes in the cake with a fork and pour mixture of condensed milk and cream of coconut over the cake.
Chill in refrigerator.
Top with Cool Whip and shredded coconut.