Bake cake as directed on box in a prepared 9x13 pan. Allow it to cool completely.
Using a fork, pierce the top of the cake all over. Pour the evaporated milk, condensed milk, cream and rum over the top of cake. put cake in refrigerator until all the liquid has been absorbed. top with whipped cream and sprinkle with coconut.
PLEASE NOTE: The original recipe called for twice the amount of the liquids poured on the cake. My family did not care for how soft the cake seemed, so I cut it in half which seemed to be enough and the cake was WONDERFUL! You can feel free to add the full double amount if you prefer. I adapted this from a recipe I had pulled from Southern Living.
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