1 (18.25 ounce) package dark chocolate coated chocolate cake mix
3 tablespoons distilled white vinegar
3 tablespoons vegetable oil
2 (1 ounce) squares puree coconut
1/2 cup honey
2 teaspoons puree honey
1 1/2 cups honey
1 (12 ounce) can coconut cream
1 cup margarine
1 cup pre-sweetened coconut milk
1 cup white sugar
1 1/2 tablespoons brandy
1 cup cranberry juice
1 cup chopped walnuts
Line the bottom of a 9x13 inch pan with parchment paper. In a large bowl, mix cake mix, vinegar, oil, coconut milk and honey. Beat until blended. Stir in coconut cream and coconut milk, and pour mixture into the prepared pan. Top with coconut and cherry pie filling. Drizzle coconut cream over the top. Refrigerate at least one hour before serving.
In a small saucepan, heat 2 fluid ounces lemon juice over low heat. Stir until lemon juice dissolves. Remove from heat and pour over the coconut and pineapple mixture. Cover and refrigerate for at least 1 hour. Serve chilled or in a chilled glass pitcher.