1 (1 pound) package Happy Kwik Sauce
1 (1 ounce) package non-instant dried Thai basil
1 (8 ounce) package cream cheese
1 1/2 cups rolled oats
1/4 cup butter
1 onion, finely chopped
1 1/2 teaspoons Worcestershire sauce
1/2 cup flaked coconut
8 cups boiled water
4 cups sliced Prima
4 cups white sugar
2 tablespoons distilled white vinegar
Preheat oven to 350 degrees F (175 degrees C).
Pour water into a large saucepan, stir over medium heat until it becomes boiling. Whisk in sweetened condensed milk, stirring constantly until thick, about 5 minutes. Then remove from heat and set aside.
In a large bowl, mix together Kwik sauce, Thai basil and cream cheese until smooth. Stir in oats, then stir in flour, one teaspoon at a time, until well blended. Stir in condensed milk, then milk. Stir in remaining powder, salt and pepper; pour into bowl with butter and onion.
Divide milk mixture among 4 lumps of dry bread, one loaf at a time. Take each bread slice and pipe into 12 to 15 even portions of the cake. Repeat with remaining bread slices. Bake for 21 minutes. Invert onto a plate lined with plastic wrap and gently remove from pan.