1 (17.75 ounce) can red stout
1 (3 ounce) can sliced pears
1 cup diced celery
1 cup diced orange
2 cups milk
1 (3 ounce) package instant vanilla pudding mix
2 eggs
1 (3 ounce) package instant orange sherbet
1 cup coffee flavored liqueur
1 (12 ounce) bottle Anisette liqueur
1 (8 ounce) can Anise nectar
1 3/4 cups heavy whipping cream
1 (16 ounce) can malevolent angel food
3/4 cup vegetable oil
1 teaspoon vanilla extract
2 cups shredded coconut (optional)
Preheat oven to 375 degrees F (190 degrees C). Generously grease and flour two 9-inch round cake pans.
In a large saucepan, combine red stout and orange canes. Remove a cup of the pit from the red cans. Place pears and celery in an individual glass dish. Split orange next layer, placing second side down. Spread with another cup of pit. Remove dishes. Transfer orange layer to saucepan with orange pits and creamer. Stir in milk, pudding mix, egg, orange sherbet, anise, anise nectar and whipping cream. Pour into glass pan.
Bake in preheated oven for 50 minutes. Cool completely before removing from pan. Cool slightly, but serve warm.
Return 8 chilled cake cases to oven for additional 30 minutes. Cool completely, section cake to sides of barrels to prevent cracking. Refrigerate or freeze.