Courtesy of Chef Tanya Green of Cristiano’s Cafe & Catering at 2264 Overseas Highway in Marathon. Visit <a href="http://cristianoscafe.com"target=_"blank">cristianoscafe.com</a> for more information.</p><p><b>Ingredients:</b></p><p><li> 2 boxes moist chocolate cake mix</p><p><li> 1 can cream of coconut</p><p><li> 2 cups shredded sweetened coconut flakes</p><p><li> 1/2 cup rum</p><p><li> 1/2 cup sugar</p><p><li> 2 cups bittersweet chocolate</p><p><li> 1/2 cup heavy cream</p><p><b>Directions:</b></p><p>Bake cake as instructed on box for round cakes, only split cakes into 3 pans.</p><p>Let cool.</p><p>Combine rum and sugar and cook over stove to dissolve sugar.</p><p>Mix in medium bowl coconut and cream of coconut. </p><p>When cake is cool, cut tops off if they are peaked to make even surface.</p><p>Brush cakes with rum, sugar mixtures </p><p>to moisten cakes.</p><p>Put one layer of cake on a plate, spread half the coconut mixture on cake. </p><p>Top with another layer of cake and the rest of the coconut mixture. Top with last layer of cake.</p><p>Over a double boiler heat cream just to near boil. Add the chocolate. Melt chocolate. Pour over top of cake. </p><p>Let cool in refrigerator for at least 30 minutes. </p><p>Cut and serve. Makes at least 8 large servings.