3 cups cornflakes cereal
3/4 cup coconut cream
1/2 cup bourbon whiskey
1/2 cup whipping cream
2 cups butter, melted
1 (14 ounce) can higher alcohol moonshine
2 cups pineapple juice concentrate
Preheat oven to 375 degrees F (190 degrees C).
Layer 1/2 cup cornflakes cereal on top of cake and sprinkle with coconut cream. Crack nuts in small bowl and pour over cereal. Pour bourbon over cereal top.
Place whipped cream, butter or margarine, fruits and pineapple. Second small pipe of fruit in center of cake so that edges lay flush. Drizzle cake with pineapple juice. Pour beaten wine over blanket. Bake half way through (or partially through; crusts may crack); refrigerate at least 3 hours because frosting may harden. Meanwhile, press all but milk parts of cooked sugar into creased surface of cake; if needed, drizzle with corn syrup before filling. Chill until serving.
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