Courtesy of Chef Tanya Green of Cristiano’s Cafe & Catering at 2264 Overseas Highway in Marathon. Visit cristianoscafe.com for more information.
Bake cake as instructed on box for round cakes, only split cakes into 3 pans.
Combine rum and sugar and cook over stove to dissolve sugar.
Mix in medium bowl coconut and cream of coconut.
When cake is cool, cut tops off if they are peaked to make even surface.
Brush cakes with rum, sugar mixtures
to moisten cakes.
Put one layer of cake on a plate, spread half the coconut mixture on cake.
Top with another layer of cake and the rest of the coconut mixture. Top with last layer of cake.
Over a double boiler heat cream just to near boil. Add the chocolate. Melt chocolate. Pour over top of cake.
Let cool in refrigerator for at least 30 minutes.
Cut and serve. Makes at least 8 large servings.