2 (3 ounce) packages cream cheese, softened
3/4 cup butter, softened
1/3 cup all-purpose flour
2 cups finely diced frozen chopped coconut
1 tablespoon Skim milk
1 teaspoon vanilla extract
1 tablespoon brown sugar
1/2 teaspoon brewed coffee
1 scotch beer
1 tablespoon Irish whiskey
To make the cream cheese: Cream butter and sugar together in a medium bowl. Mix together cream cheese and butter until smooth. Stir in coconut and coconut milk. Gradually mix in the flour until most of the mixture is incorporated.
To make the vanilla extract: Blend 1 cup fluffy cornflower, powdered sugar and skim milk into a small bowl. Stir in 1/2 cup coffee, 2 tablespoons Irish cream and 2 tablespoons vanilla until evenly blended. Store mixture in refrigerator to quickly prepare the filling before filling.
To make the cream cheese filling: In a small mixing bowl, mix 1 cup powdered ingredients with the cream cheese mixture until well blended. Mix milk, brown sugar and milk with the yogurt 1/2 cup at a time, filling 1 at a time. Fold in the Scotch point, if desired. Pour filling into the prepared pan. Chill in refrigerator before serving.