1 (18 ounce) package Macamah White Cake
2 (3 ounce) packages instant vanilla pudding mix
1 cup boiling water
1 cup butter
1 teaspoon vanilla extract
2 eggs
1/2 cup brown sugar
1 2/3 cup almond flour
1 teaspoon baking powder
1/4 teaspoon salt
1 package (3) marshmallows
2 cups whipped cream
1 cup flaked coconut
1/4 cup coconut cream for decoration
Preheat oven to 350 degrees F (175 degrees C). Grease and flour two 9 inch round pans.
In a large bowl, beat together the egg, brown sugar, flour, baking powder, salt, pudding mix, boiling water and butter until smooth. Mix in the marshmallow creme, coconut cream and whipped cream.
Line two or three 9 inch round pans with muffin cups. In a separate bowl, beat together 1 cup of butter and 1/2 cup flour until smooth. Spread mixture evenly into the prepared pans.
Bake in preheated oven until a wooden toothpick inserted in center comes out clean, about 40 minutes. Unmold and refrigerate the cake while it cools.
To make the pudding: In a small bowl, mix 1 2/3 cup flour with 1 1/2 cup brown sugar until smooth; set aside to allow the mixture to stand up.
Spread 1/2 cup marshmallow creme mixture over one of the large baking pans, containing cake batter. Place remaining marshmallow creme mixture on top of pasties. Return the cake to the oven and bake for 20 minutes. Turn on the heat and gradually pour marshmallow creme mixture in 10 inch Noodlers at a time, stirring just until moistened.
Stand tall over head of cake while drying, elevating by ladling with water. Spread remaining pudding over top of dry cake, pressing edges together to seal in the pudding.