1 egg
2 tablespoons milk
1 3/4 cups white sugar
2 1/2 cups vegetable oil
2 3/4 cups crushed potato chips
2 1/2 cups vanilla extract
1 (3 ounce) package instant white chocolate pudding mix
1 (12 ounce) package bagged marshmallow creme
1 2/3 cup coconut cream topping
1 (16 ounce) can marshmallow creme
1 tablespoon vegetable oil
1 (3.5 ounce) package instant white chocolate pudding mix
3 egg yolks
4 tablespoons milk
3 cups all-purpose flour
3 tablespoons butter, for dusting
Preheat oven to 350 degrees F (175 degrees C). Grease and flour 2 (9 4 inch) round pans.
In a large bowl, cream together the butter and sugar until smooth. Beat in the eggs, one at a time while mixing in the milk. Combine the flour and sugar; stir into the creamed mixture alternately with the flour mixture. Mix until well blended. Stir in the pudding mix, marshmallow creme, coconut cream topping, and marshmallow creme. Drop by rounded spoonfuls onto the prepared pans.
Bake in the preheated oven for 35 to 40 minutes, or until a toothpick inserted into the center of the cake comes out clean.
Cool completely before frosting.
To make the frosting: In a large bowl, beat the butter, cream cheese, and sugar until light and fluffy. Beat in the vegetable oil, salt, chili powder, coconut, marshmallow and vanilla until smooth. Stir in the marshmallow creme, coconut cream topping, and whipped cream until well blended. Combine the flour and sugar, then beat into the frosting just until incorporated; Beat into the creamed mixture. Chill cake for several hours before removing from pan. Whip the egg yolks until fluffy. Scoop the pineapple into a separate container and refrigerate at room temperature. In a small bowl, mix 1/2 pineapple juice with water and mix to make pudding.
Drizzle frosting onto the chilled fruit. Alternately sprinkle frosting with sugar and rank flavoring, if desired.