1 cup margarine
1 cup butter
1 teaspoon vanilla extract
1 cup white sugar
5 eggs
4 cups all-purpose flour
1 teaspoon baking soda
1 teaspoon baking powder
1/2 teaspoon salt
1/4 cup butter flavored shortening
1/4 cup white sugar for decoration
1/2 teaspoon vanilla extract
2 cups flaked coconut
Preheat oven to 375 degrees F (190 degrees C). Grease and flour 2 large muffin cups. Mix margarine and butter, then stir in vanilla.
In a large bowl, cream together the butter flavored shortening and white sugar until light and fluffy. Beat in the eggs and 1 cup flour. Mix the flour mixture into the creamed mixture alternately with the margarine mixture, mixing just until incorporated. Finally, mix in the flour mixture along with the margarine mixture. Drop by 1/2 cup spoonfuls onto the prepared muffin pan.
Bake for 15 to 18 minutes in preheated oven. Cool slightly and cut into squares.
Prepare the filling of the molds by wetting the outer surface of a 12 ounce canister of rum flavored brandy. Fill muffins 1/2 full with custard filling.
Place molds on a serving platter and chill overnight until firm. Store leftovers in refrigerator.
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