Pina Colada Sheet Cake

1 baked yellow cake in a 9 x 13-inch pan, from scratch or a mix
    (Add 1/2 the rum to the cake batter, reserving the rest)
1 (14 ounce) can sweetened condensed milk
1 (15 ounce) can cream of coconut (drain oil, use only cream)
1 1/2 teaspoons coconut extract
1 1/2 teaspoons rum extract
2 tablespoons dark rum (or up to 1/3 cup) optional
1 (20 ounce) can crushed pineapple, in its juice, drained
1 jar pineapple sundae topping or pineapple pie filling
1 (12 ounce) container frozen whipped topping, thawed,
    blended with 2 ounces cream cheese, softened
1 (12 ounce) package shredded coconut, toasted
Maraschino cherries, for garnish

While cake is still warm, punch holes with wooden spoon handle, all over it.

Mix the sweetened condensed milk and the cream of coconut and rum, with extracts added, and spoon slowing over cake. It takes some time to soak in, so be patient. Spoon pineapple mixed with the topping until soupy from its remaining juices, over cake. Refrigerate for several hours or overnight.

Spread cream cheese-whipped topping mixture over entire cake just before serving. Sprinkle with the toasted coconut. You can toast the coconut by spreading it in a cookie sheet and baking it in a preheated 350 degree F oven for 5 minutes. Make nests in the Cool Whip and dollop the cherry pie filling around the top.

NOTES: Make sure you poke a LOT of holes in the cake. It will look like there is way too much milk mix to soak into the cake, but pour it ALL on. This cake is best the day after. Serve chilled.