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.