2 3/4 cups white sugar
1 teaspoon distilled white vinegar
3/4 cup butter, softened
2 eggs
1 teaspoon vanilla extract
1 cup chopped almonds
2 cups milk
1 (8 ounce) package cream cheese, softened
1 cup water
1 (4 ounce) can evaporated milk
1/2 cup brown sugar
1 (8 ounce) can coconut cream pudding
2 cups shredded coconut
1 (8 ounce) package dry white chocolate chips
1 (8 ounce) can whipped cream
In a large bowl, mix sugar, vinegar and butter. Beat in eggs, one at a time, then stir in the vanilla extract. Gradually mix in milk, cream cheese and water until well blended. Beat in brown sugar, almond sugar and coconut cream pudding. Fold whipped cream into cake batter until smooth. Pour mixture into pie crust. Chill in refrigerator for 30 minutes, or until set.