1 1/2 cups milk
1 tablespoon vanilla extract
1 tablespoon coconut extract
1 cup white sugar
1 cup margarine
1 teaspoon vanilla extract
1 teaspoon almond extract
2 tablespoons rum
1 tablespoon brown sugar
1 1/2 cups butter
In a large shallow dish, combine milk, vanilla extract, coconut extract and coconut extract. Mix until smooth.
Heat margarine in a small saucepan over medium heat; add vanilla extract, coconut extract and sugar. Heat to the point that sugar is melted.
Mix butter and brown sugar. Heat mixture to medium. Place in chilled dishes and chill overnight.
To remove from the ice cream, strain butter into a bowl to use as a blanching fluid. Set aside. Working in small pieces, scoop melted butter into pans and drain on the side. Spread butter over cream layers. Chill in refrigerator.
Remove layers by spooning around the edge of the freezer canister to keep freezer packed. (Or, freeze entire canister.) Candy soda can be used in place of frozen margarine.
Using a sharp knife, cut 3 1/2 inch squares out of each cake. Place the pieces on a large serving platter. Chow slightly to gently distribute them.