Served as dessert. Vegetarian dish. Speciality: Occasion - Dinner Party.

coconut layer

1 (3 ounce) package coconut pudding mix

1 cup Water

1 (18 ounce) package White Cake mix

1/2 cup Vegetable Oil

4 Eggs

1/4 cup Coconut Rum

Chocolate Almond Layer

1 (18 ounce) package Devil's Food Cake mix

1 (3 ounce) package instant Pistachio Pudding mix

3/4 cup Vegetable Oil

1/2 cup Almond Liqueur (Disaronno)

1/8 cup Water

4 large Eggs

1/4 cup Almond Liqueur

creamy Coconut Butter frosting

2/3 cup Butter

1/2 teaspoon Salt

1 teaspoon Vanilla Extract

1 teaspoon Coconut Extract

2 lbs sifted confectioners Sugar

1/2 cup Coconut Milk

1 cup flaked Coconut, toasted

Butter and dust with flour 2 9x13 pans. Combine the first 6 ingredients for the Coconut cake Layer in a mixing bowl and beat on medium speed for 3 minutes. Pour into 1 of the prepared pan and bake for 30-45 minutes until toothpick comes out clean. Cool at room temperature for 15 minutes. Invert onto rack and brush 1/4 cup coconut rum over cooled cake. Let sit for 1 hour. Combine the first 6 ingredients for the Chocolate Almond cake Layer in a mixing bowl and beat on medium speed for 3 minutes. Pour into prepared pan and bake for 30-45 minutes until toothpick comes out clean. Cool at room temperature for 15 minutes. Invert onto rack and brush 1/4 cup almond liqueur over cooled cake. Let sit for 1 hour. Meanwhile cream butter, salt, and extracts, beating until light and fluffy. Add sugar gradually, beating after each addition. Add milk, beating until smooth. Beat in additional milk until desired spreading consistency is reached. Frost cooled cake and garnish with toasted coconut!

Preparation time: 30 minutes

Cooking time: 30 minutes

Serves: 24-30

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