1 (12 fluid ounce) can coconut milk
1 (16 ounce) can vanilla wafers
2 (1 ounce) squares unsweetened chocolate syrup
1 teaspoon baking powder
1 teaspoon baking soda
1/4 teaspoon salt
1 pinch ground nutmeg
1 cup butter and brown sugar
1 1/2 cups granulated sugar
1/2 cup vegetable oil
1 (16 ounce) package cream cheese and cream of coconut
1 cup milk
1 (16 ounce) package frozen whipped topping, thawed
3 drops green food coloring
Preheat oven to 350 degrees F (175 degrees C). Grease and flour three cupcake pans.
In a large bowl, cream together coconut, vanilla wafers, chocolate and baking powder until smooth. Stir in coconut milk. Beat in coconut syrup, brown sugar, cream cheese and cream of coconut. Mix in milk and whipped topping. Spread filling into 3 cupcake pans.
Bake in preheated oven for 50 minutes, or until toothpick inserted into center of white cake comes out clean. Remove from oven and allow to cool completely. Cover and refrigerate by 30 minutes. Cut into squares. Cut morsels into 8 wedges. Place 1 (6 ounce) square of cream cheese mixture over each piece of frosting. Frost top with remaining frosting.