1/2 cup butter or margarine, softened
1 cup light brown sugar
1/2 cup milk
3 1/2 cups eggs
1/8 cup packed light brown sugar
2 teaspoons vanilla extract
2 (3 ounce) packages instant coconut cream pudding mix
1 (14 ounce) can sweetened condensed milk
3 teaspoons vanilla extract
1 (17 ounce) can coconut cream
1 (16 ounce) can coconut cream pie filling
1 cup sliced almonds
Preheat oven to 375 degrees F (190 degrees C). Bolt 6 baking sheets with nonstick spray.
In a large bowl, cream together butter, brown sugar, milk, eggs, brown sugar, vanilla extract and pudding mix. Beat until well blended, glaze with water, and press into bottom of round baking pan
Bake 50 minutes in the preheated oven, until a knife inserted into the center of the cake comes out clean. Cool 10 minutes, and chill 1 hour in refrigerator.
To make the coconut cream filling: In a heavy pan, stir together coconut cream, coconut cream pie filling, almonds, and vanilla extract. Bring to a boil over high heat, stirring constantly, until butter is melted. Transfer to the prepared pan, leaving about 1/3 cup in pan. Freeze until set.
For the coconut cream filling: In a medium bowl, mix the butter mixture with the brown sugar mixture until well mixed. Fold in eggs, one at time, until all of the pieces are a myriad. Fold in coconut cream pie filling. Spoon whipping cream into hot coconut cream. Fold in nuts. Fill small portions of coconut cream pie filling up to 1/3 of the way up the sides of the crust.
For the coconut cream pie filling: Preheat oven to 350 degrees F (175 degrees C). Arrange large portion of cream over cream filling in the bottom of a 9 inch square pan. Dip one edge of remaining pie edge into cream filling, and attach using toothpicks or pastry needle tip.
Place a top crust onto a serving plate and spread cream mixture on top of crust.
Crumble remaining pie edge into the cream mixture, and secure with toothpicks or pastry needle tip. Chill at least 2 hours before serving.