1 (8 ounce) package cream cheese, softened
2 (3 ounce) packages instant chocolate pudding mix
3 eggs
1/2 cup milk
1 (14 ounce) can whole coconut
1 (8 inch) prepared chocolate frosting
1/2 cup boiling water
1/2 teaspoon vanilla extract
1 teaspoon lemon zest
1/4 teaspoon salt
1/8 teaspoon ground white pepper
1/8 teaspoon ground cinnamon
Preheat oven to 350 degrees F (175 degrees C).
Stir the cream cheese, pudding mix, eggs, milk, coconut, pudding mix, eggs, milk and coconut into a small mixing bowl. Mix the water and vanilla extract. Mix all ingredients thoroughly in a small mixing bowl. Spread half of the cream cheese filling mixture onto a 9 inch pie pan. Place 1/2 of the frosting on the center of the pie. Pour half of the coconut cream filling mixture on top of the frosting. Place remaining buttercream center piece on top of the wet cream filling.
Place 1/2 of the cooked sugar on the bottom of a 9 inch pie pan. Fill pie with remaining cream cheese filling mixture.
Dust any remaining sugar with 1/2 cup boiling water. Pour coconut cream filling mixture over pie. Sprinkle remaining buttercream over pie. Chill pie at least 1 hour in refrigerator before serving.
Hearty black pudding covered in buttercream frosting filling. Refrigerate about 2 hours before serving.