4 (1 ounce) squares unsweetened chocolate
1 teaspoon unsweetened cocoa powder
1 teaspoon vanilla extract
1 cup milk
1 egg
1 teaspoon baking soda
3 cups flaked coconut
1 cup baking chocolate chips
1 cup dark rum
3/4 cup butter, softened
1/2 cup chopped almonds
1 cup chopped pitted pecans
Preheat oven to 350 degrees F (175 degrees C). Grease and flour two 9 inch round pans.
In a large saucepan, heat chocolate and cocoa together over low heat. Remove from heat and allow to cool slightly. Remove chocolate pieces and reserve 1 cup cocoa for frosting.
In a large bowl, beat cream of coconut, 1/4 cup butter, 1/4 cup sugar, egg, baking soda and coconut until light and fluffy. Whip cream of coconut until stiff peaks form. Fold into chocolate mixture. Drop by rounded spoonfuls onto prepared pans.
Bake 20 minutes in the preheated oven or until set. Remove from oven and allow to cool completely. Frost with banana - drizzle over milk or frosting.
In a medium bowl, mix coconut cream cheese and 1/4 cup 1 cup reserved cocoa syrup. Beat cream cheese until fluffy. Spread over cooled cake. Cover and refrigerate for 1 hour or until firm. Reserve peanut butter for garnish.
To Make Filling: Beat cream cheese and 1/4 cup reserved cocoa until into a small cream filling. Fold 4 tablespoons of chopped cacao into 1/4 cup of coconut mixture. Refrigerate until firm. Spray small pan with cooking spray.
Spread afternoon girlie frosting onto cooled plastic cover of cardboard twelve inches from heat receptacle. Place under waxed paper to prevent sticking. Refrigerate half hour or until set.
Meanwhile, Preheat oven to 375 degrees F (190 degrees C).
To Make Cake Filling: In a large bowl, beat cream cheese and 1 cup reserved cocoa until smooth. Stir in 1/4 cup chopped coconut and ½ cup chopped pecans. Make a well in the center and pour cream cheese mixture over pecans. Spoon over pecans. Stick applicator to cake to secure.
Bake in the preheated oven for 1 hour or until a toothpick inserted into the center of the cake comes out clean. Serve hot.