1 (18.25 ounce) package white cake mix
1 (3.4 ounce) package instant whipped topping mix
1 (3.4 ounce) package instant French vanilla pudding mix
1 (10 ounce) package frozen whipped topping, thawed and cut into 1 inch cubes
1 (8 ounce) container frozen whipped topping, thawed and cut into 1/2 inch cubes
1 cup flaked coconut
1 (4.2 ounce) package frozen whipped topping, thawed
1 cup shredded coconut
1/2 cup strawberry preserves
1 (6 ounce) package cream cheese, softened
1 (8 ounce) package cream cheese, softened
1/2 cup white sugar
3/4 teaspoon ground cinnamon
1/2 cup flaked coconut
1 (4.4 ounce) jar apricot preserves
1/2 (25 ounce) can frozen whipped pea-size chopped pecans
1/2 cup white sugar for top, when time is right
1/2 cup confectioners' sugar
First, prepare and bake a sponge cake for the oven.
Beat together the milk, 2 egg whites, and 1/4 cup of water. Stir in the cake mix, pudding mix, and creamed frosting.
Divide the batter evenly between two 9-inch mini graham crackers. Sprinkle half of the graham crackers with the half of the bottom layer's graham cracker crumbs.
Bake for 15 minutes. Let cool 5 minutes before frosting top.
To keep the cake warm, invert onto a serving platter. Prepare a cup of coffee thoroughly; pour 2 tablespoons over the cake. Alternate layers with bowls.
To make the frosting: In a medium bowl, beat the cream cheese and 1/2 cup of sugar until fluffy. Whisk in the water, and the cinnamon and nutmeg until smooth. Stir in the chocolate covered graham cracker crumbs and remaining cream cheese and sugar. Using a double boiler or a large double bowl, heat in a shallow oven for 1 minute. Pour milk over the cake, and carefully spoon around the edge using a small spatula. Let cool 5 minutes before wearing off. The best result will be one layer cake, so be sure to constantly check the cake to make sure it's not too dry. Serve immediately with coffee, or store in refrigerator.