Make this recipe a recipe that people in that category can eat. categories: ['dairy_free'], recipe: preheat oven to 350 degrees. grease and flour a 9x13-inch pan. prepare cake as directed on package, but use 2 eggs instead of the number the recipe calls for. bake as directed. while cake is baking, combine cream of coconut and sweetened condensed milk. when the cake is done, remove from oven and, while it is still hot, punch holes in the top (the handle of a wooden spoon works well). pour the cream of coconut/condensed milk mixture over top and into all the holes. let cake cool thoroughly (can be refrigerated to cool). when ready to serve, cover cake with whipped topping and sprinkle coconut flakes on top. serve thoroughly cooled.

Target recipe: preheat oven to 350 degrees f. grease and flour 2 9-inch layer pans. blend cake mix (dry), pudding (dry), eggs, water, rum, and oil in large mixer bowl on low speed, constantly scraping bowl, until moistened, about 1/2 minute. beat on medium speed, scraping bowl frequently, 3 minutes. pour batter into prepared pans. bak 25 to 30 minutes or until toothpick inserted in center of cake comes out clean. cool 15 minutes. remove pans; cool completely. fill and frost layer cake. sprinkle with coconut. refrigerate cake (and any leftover cake). frosting: combine crushed pineapple in juice, rum, and pudding; beat till well blended. fold in whipped topping.