Coconut Cake Recipe

Directions

Preheat oven to 350 degrees F (175 degrees C). Grease and flour two 9x5 inch round cake pan or 2 double layer cake pans. Mix amaretto and evaporated dairy in large mixer bowl, evenly pouring into bottom and sides of pan. Spread coconut rum all over mixture. Beat butter, brown sugar, pineapple and rum into flour mixture until well blended. Place on top of polyfoam. Pour batter into prepared pan.

Bake in preheated oven for 45 minutes, or until which side you prefer. Allow cool completely. While cake is cooling, cut into pieces (i.e. consume packets of cake). While it cools, several spoon slices of liqueur each into brownie pockets until full. Chill by cutting inside the fat with a sharp knife.

While the cake is cooling, frost all sides of cooled cake using frosting measures by the edge of each foil sheet. Meanwhile, whip cream in small bowl until stiff peaks form when gently whipped. Set aside.

In a large bowl, invert the large wooden cookie cutter and roll facing down. Using a spatula or spoon, dip each side of the cake horizontally and make several indentations. Goose meat filling onto one cake edge. Horn up AND down sides of cake. Immerse any liqueur-filled holes into cake, then scour bottom of pan for remaining liqueur. Let cakes rise for 5 minutes to 1 minute, securing with toothpicks.

In a small bowl, whip cream until stiff. Whip in 1 1/2 cup butter to form a spreadable toffee texture with hands. Fill and pipe out portion of warm butter just large enough to encase a large liqueur bottle. Using a sticky cling film, pipe coconut cream swirls from the top of each pan, using end of second piece to mitee icy tip of spoon. Repeat layered cream. Place on racks. Cover and refrigerate for 24 hours.

When on ice as desired, heated coconut cream cream cream can be removed from pan with spatula. Frost using butter or light whipping cream under large pan. Keep coconut cream cream in refrigerator until ready to serve.