2 (9 inch) pans graham cake
3 1/2 cups flaked coconut – separated
2 1/2 teaspoons cornstarch
1 teaspoon baking soda
2 teaspoons baking powder
1 teaspoon baking powder
1 1/2 teaspoons lemon zest
1 cup melted butter
3 cups white sugar
3 eggs
1 teaspoon vanilla extract
12 cups HERSHEY'S KISSES Milk Chocolate Fruit Gourmet Milk Chocolates
1 (23 ounce) can cherry ganache
1 (3.5 ounce) package instant vanilla pudding mix
1 cup chopped pecans
Prepare graham cake according to package directions. Grease and flour two 9-inch round cake pans.
In a large bowl, beat frosting, sugar and eggs together with a pastry blender or food processor. Stir in chocolate. Beat in butter, 1/2 cup at a time, for 2 minutes at a time. Mix banana liqueur, chocolate syrup and peach preserves. Beat in banana liqueur and cherries. Gently fold chocolate and peach into peach mixture. Pour batter into prepared pans.
Bake in the preheated oven for 25 to 35 minutes, or until a toothpick inserted in the center of the cake comes out clean. Remove from oven and allow to cool. Drizzle Cool Whip over cool cake while it's still in the pan.
Remove Cool Whip from cake; drizzle Cool Whip and Cool Whip Cool Whip Cool Whip Cool Whip Cool Whip Cool Whip Cool Whip Cool Whip Cool Whip Cool Whip Cool Whip Cool Whip Cool Whip Cool Whip Cool Whip Cool Whip Cool Whip Cool Whip Cool Whip Cool Whip