My Piña Colada Cake - cooking recipe

Ingredients

18 ounces butter recipe cake mix
3 eggs (or as called for by your cake mix)
1/3 cup oil (or as called for by your cake mix)
1 1/3 cups water (or as called for by your cake mix)
1/4 cup dark rum
12 ounces evaporated milk
8 ounces sweetened condensed milk
1 cup whole milk
1/4 cup dark rum
12 ounces Cool Whip
20 ounces crushed pineapple
1/2 cup coconut flakes, toasted

Preparation

Make cake recipe as directed, add 1/4 cup of dark rum to the mix.
Put batter if a rectagular glass dish preferably, you don't have to grease it.
Bake as directed.
Mix the evaporated milk, condensed milk whole milk and 1/4 cup of dark rum.
Put aside.
When the cake is done, while is still hot, poke it with a fork and pour over the milk-rum mix slowly, until is all absorbed.
Put the cake in the refrigerator until is cold.
Spread the cool whip on the cake.
Drain the crushed pineaple really well, and spread it over the cool whip.
Sprinkle the cake with the toasted coconut, and serve it chilled.