DAY 58 RECIPE: MOCHA CARMEL COCONUT CAKE

Well, here is the delicious treat I will be sharing with my dear friend tonight! Hope you all enjoy as much as we do!!!
DAY 58 RECIPE:

MOCHA CARMEL COCONUT CAKE


INGREDIENTS:
CAKE:
1 Pkg Butter Pecan Cake mix, prepared according to package directions. (2- 8" round pans)
ICING
1/2 Cup Shortening
1/2 Cup Butter or margarine
4 Cups Icing Sugar
2 Oz  Semi Sweet  Chocolate squares, MELTED
1 Tsp Vanilla
2 Tbsp Prepared Coffee, cooled
FILLING
1 Can Sweetened Condensed Milk
1 Egg Yolk
2 Tbsp Milk
2 Tbsp Butter or Margarine
1 Cup Sweetened Flaked Coconut

DIRECTIONS:
CAKE:
Prepare cake according to package directions, in two 8" round cake pans. Let cool.
ICING:
In a large bowl, beat together shortening and butter. Add icing sugar, and beat until fully incorporated. Should look crumbly. Add melted chocolate and beat .Pour in coffee and vanilla, beat until light and fluffy. About 4 minutes.
FILLING:
Pour sweetened condensed milk into a heavy bottomed sauce pan. Put on low low heat. Stir every 1 minute or so, for about 35 minutes. Then mix in butter, egg and milk. Stir constantly and cook for 2 more minutes. Remove from heat and add coconut. Mix well.
ASSEMBLY:
Put a thin layer of icing on top of first cake layer. Now pipe an icing rim (like a little reservoir) around the Outer edge of this layer. Now fill the reservoir with about 1/2 of the filling. Drop a blob in the middle and gently spread towards the sides.
On the bottom of the second layer spread a thin layer of icing and place on top of bottom layer.
Now ice the entire cake with icing. On the top the layer pipe an icing rim or reservoir in a small circle in the middle. Fill this with the remaining filling.
Using remaining icing, make decorative piping edges on top and bottom of cake.