1/4 cup butter
1 1/2 cups white sugar
1 1/2 cups milk
1 egg
1 (3 ounce) package instant coconut cream pudding mix
1 1/2 cups dried coconut
1 cup mango slices
1 (3 ounce) square unsweetened coconut
1 cup pineapple juice
1 (3 ounce) package instant coconut cream pudding
1 (3 ounce) package instant coconut cream pudding
2 cups chocolate syrup
1 cup blueberries
Preheat oven to 325 degrees F (165 degrees C). Grease and flour 2 9 inch cake pans.
In a large bowl, cream together the butter, sugar and milk until smooth. Beat in egg and coconut. Combine the pudding mix and coconut cream with orange juice; mix until smooth. Fold in pineapple slices. Spread on bottom of prepared pans.
Bake for 25 minutes in the preheated oven, or until a toothpick inserted into the cake comes out clean. Allow to cool completely. Roll out cake to about 1/4 inch thick.
To make the graham cracker topping: In a large bowl, cream together the brown sugar, coconut, mango slices, unsweetened coconut, pineapple and pudding mix. Beat in chocolate syrup and blueberries until smooth. Fold in almonds.