This is a decedant cake that is layered with sweetened condensed milk, cream of coconut, and dark rum.  This yellow cake is also topped with coconut, pineapple, and whipped cream.  What could be better?

1 baked Yellow Cake in a 9 by 13 inch pan
1 (14 oz.) can Sweetened Condensed Milk
1 (15 oz.) can Cream of Coconut
2 Tbsp. to 1/2 C. Dark Rum (optional)
1 (20 oz.) can Crushed Pineapple, undrained
1 pt. Whipping Cream sweetened to taste or 1 (12 oz.) container frozen whipped topping
1 (12 oz.) pkg. Shredded Coconut

While cake is warm, punch holes all over it. Mix the condensed milk, and cream of coconut, and rum if using, and spoon slowly over the cake. (It takes some time to soak in, so be patient.). Spoon pineapple and its juice over the cake. Refrigerate for several hours or overnight. Before serving, cover with whipped cream or topping and sprinkle with coconut.