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Ingredients:

1 12 oz. Entenmann's All Butter Loaf Cake
1 Can/Jar (14 oz.) Dulce de Leche*
1-1/2 Teaspoons Lime Juice
1 Teaspoon Rum Extract
1 Cup Shredded Coconut

*Dulce de Leche is available in the Latin foods section of your grocery store. If unavailable, you can make your own by simmering the contents of a 14 oz. can of sweetened condensed milk in the top of a double boiler over low heat for 1-1/2 hours, stirring occasionally until mixture thickens and turns a caramel color

Directions:

Place the Entenmann's All Butter Loaf Cake on a serving plate. Using a sharp bread knife, slice the cake horizontally into 5 layers. Remove top 4 layers and set aside.

Using a straw or the end of a wooden spoon, poke holes into cake, 3 across and 6 down length of cake.

In a small bowl, mix together Dulce de Leche, lime juice and rum extract. Pour 1/8 cup of this mixture over cake. Spread evenly with a spatula. Top with another cake layer and repeat process until all layers are added.

Pour remaining Dulce de Leche mixture over top of cake, and allow to drip down sides.

Sprinkle shredded coconut over cake and press onto top and sides.

Serves: 8

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