Ingredients
- 4 layers
- 1 layer on cake (plate)
- 1/2 to form (horizontally)
- 700 ml whipping cream (chilled heavy)
- 475 ml milk
- 240 ml whipping cream until soft peaks form
- 150 gr powdered sugar
- 150 gr coconut (shredded)
- 100 gr macadamia nuts
- 95 ml ins coconut cream pudding
- 50 gr powdered sugar
- 1 package lemon cake mix
mixture on top, leaving 3 cm border around the edge without any filling. Sprinkle on one third of chopped nuts and press them lightly into filling. Place second layer on top and repeat process, using half the remaining ingredients. Repeat with third layer, using remaining filling and nuts. Place fourth layer on top. Beat 2 cups of heavy cream in large bowl with electric mixer until soft peaks form. Add half cup powdered sugar and beat until stiff. Spread on top and sides of cake. Lightly press shredded coconut on sides and top of cake. ----
