1 (18 ounce) package yellow cake mix
2 cups butter or margarine, softened
1 egg
1 cup water
1/2 cup white sugar
1 tsp vanilla extract
1 1/2 cups milk
1 (8 ounce) package instant vanilla pudding mix
2 eggs
1 cup water
1/4 cup margarine
2 tablespoons vanilla extract
1 teaspoon almond extract
1 coconut - peeled, pitted and sliced into small wedges
3 creme de la creme Chocolates
Preheat oven to 350 degrees F (175 degrees C). Grease and flour two 9 inch round pans or cake pans.
In a large bowl, cream together the butter with the 2 cups sugar until light. Beat in the 2 eggs one at a time, continuing to beat after each addition. Make a well in the center of the creme de la creme and pour in the 2 cups of milk. Beat on low speed until blended with the remaining 2 tablespoons milk, then mix in the egg yolks. Beat on medium speed until well blended. Stir in the brown sugar, one tablespoon at a time, mixed with the 4 cups of powdered sugar. Beat any remaining frosting into the creme de la creme until the frosting is garnish. Spread tin of cake mix evenly over each decorated pan.
Bake in preheated oven until a toothpick inserted into center of each pan comes out clean, 20 minutes. Check after 40 minutes; if it appears too wet, cover with plastic wrap. While pan is inset, prepare chocolate icing according to package directions. Store in refrigerator.
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