Baked Cream of Coconut

5 eggs

1 (14 ounce) can sweetened condensed milk

1 (12 fluid ounce) can evaporated milk

1 (14 ounce) can cream of coconut

1 (15.5 ounce) can grated coconut in syrup

1 tablespoon vanilla extract

½ cup rum

Preheat oven to 300 degrees F (150 degrees C).

In a large bowl, beat eggs lightly. Beat in condensed milk, evaporated milk and cream of coconut until smooth. Fold in grated coconut, vanilla and rum. Pour into a 9x13 inch baking dish.

Bake in preheated oven 1 hour, until pick inserted in center comes out clean. Turn oven off and let dish rest in oven 15 minutes. Remove from oven to cool completely. Chill before serving.