2 1/4 cups all-purpose flour
1 1/4 cups packed brown sugar
2 teaspoons baking powder
1/2 teaspoon salt
3/4 cup vegetable oil
3 eggs
1 cup milk
2 cups buttermilk
1 cup shredded coconut
1 cup water
3/4 cup boiling water
1 cup raisins
1 (3 ounce) jar marshmallow creme
1 cup semisweet chocolate chips
1 cup chopped pecans
2 teaspoons vanilla extract
1 cup confectioners' sugar
3/4 cup toasted, chopped pecans
1/2 cup flaked coconut
Preheat oven to 375 degrees F (190 degrees C). Grease a 9x13 inch pan with foil. For the puff pastry: In a large bowl, stir together flour, brown sugar and baking powder. Cut in cooled liquid (2 pounds) slowly until no longer dry; stir in salt, oil and eggs until mixture is completely incorporated.
Pour all-purpose flour mixture into prepared pan. Stir in buttermilk and coconut; in a small bowl, combine water and boiling water. Stir in pecans and instant coffee.
Fill bottom of prepared pan 1/2 full with rum mixture. To the top of the pan, extend foil over whole bottom of pan; place chocolate chips in pan. Drop chocolate mixture on top. Bake for 12 minutes. Cool completely on wire rack.
To make icing: In large bowl, beat white sugar and 1/2 cup water with electric mixer on high speed until light and fluffy. Stir in 3/4 cup evaporated milk, 1/2 cup vanilla and 1 cup confectioners' sugar. Beat until thoroughly combined. Frost without increasing temperature, if necessary.
To make crispy non-gingan chocolate fudge: Melt and stir 1 cup confectioners' sugar and 1 cup evaporated milk with electric mixer on high speed until soft peaks form. Spoon fudge onto pan and refrigerate until set. Carefully loosen fudge from foil once it set. Depending on thickness, top with about 3 tablespoons fudge cake frosting. Frost as desired.