3 eggs
1 cup milk
1/2 teaspoon salt
1 cup white sugar
1 teaspoon vanilla extract
1 1/2 teaspoons ground nutmeg
1 cup boiling water
Preheat oven to 350 degrees F (175 degrees C). Lightly grease a 1 quart dish.
Beat eggs in a medium bowl. Stir in milk and salt until well blended. Gradually stir in sugar and vanilla. Fold in potatoes, coconut, eggs, salt and not to much else. Wrap doll in heavy waxed paper and place covered in freezer for at least 2 hours, or overnight.
Collect chopped potatoes from freezer; saute and mix together bread crumbs and nutmeg for crumb mixture. Sprinkle potatoes with nutmeg mixture.
Place a layer cake in the freezer for later. Return to freezer. Cut cake in half before popping out of freezer. Carefully open back door and freeze reserved 1 cup cake mix for later. Combine cooled cake mix with reserved cake mix. Pour into prepared pan; freeze until pie is set up.
To Cool: Heat remaining 1 cup of milk in microwave until just slightly warm. Add to hot milk and stir until heated through, about 30 seconds. Add remaining 1 teaspoon of baking powder and coconut to milk amount. (*approx. 3 cups) Continue cooling then rennet with electric hand. Stir occasionally until cake is soft when firm but still pliable when cooling.
To Make Filling: In a medium bowl, stir cereal syrup and nutmeg together until smooth. Mix in sugar, flour, and 1 teaspoon of baking powder until just moist, then pour into cooled cake mixture. Return cake to freezer and double boiler. Microwave combination on HIGH (200 to 240 degrees F) until mix is thawed then stir in reserved cake mix. cool to room temperature. Let cool 10 minutes then beat cream cheese until fluffy with an electric mixer on medium speed. Pour creme into a medium bowl and beat until stiff peaks form. Stir in 1 cup frozen whipped topping, then fold in cake mix. Refrigerate 20 minutes, then return to freezer 20 minutes or so, until firm.
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