This is fantastic! Even family members that aren't fans of coconut love this cake. I made a round layer cake and used the handle of a small wooden spoon to make my holes, and didn't press all the way down to the bottom of the cake. I put my coconut mixture in a plastic container similar to to a ketsup squeeze bottle that I cut the top down to make a bigger opening. I used that to slowly fill the holes and it made it so much easier. There is a lot of the cream of coconut mixture but I used it all. It's ok if it doesn't all make it inside the holes and some of it sits on top of the cake. I left my cakes right in the pans after filling with the cream of coconut and after cooling, covered them with plastic wrap and put in the fridge. To be sure it sets up nice and firm you must chill it overnight. The next morning I made Cool-Whip Frosting from this site. Instead of vanilla pudding I used cheesecake pudding. The vanilla is sort of yellowish and the cheesecake pudding is whiter, so it made for a prettier cake. I also add a bit of coconut extract to the frosting. The frosting does hold up much better than plain cool-whip. You can then cover the top and sides with a little or a lot of coconut. The cake sat in the fridge for several more hours before serving. It was so beautiful and impressive looking and my company loved it. Because it is so rich I will save it for very special occasions. Thanks for a great recipe!
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This is fantastic! Even family members that aren't fans of coconut love this cake. I made a...