Same cake as above, different filling.
4 pkgs frozen coconut (thawed) 1/2 cup sugar
milk as needed 1 lb powdered sugar
Mix coconut and sugar in bowl & barely cover with milk. Refrigerate
overnight. The day of cake baking, mix powdered sugar with just
enough milk to make thick glaze. Make layers by placing cake on
plate, icing with powdered sugar and milk mixture and pat on coconut.
On last layer, frost entire cake with butter cream or store-bought
icing and press as much coconut as possible gently onto top and
sides. Decorate top with marischino cherries.