Ingredients

• 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

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Instructions

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.