MooMoo!
New Yorker
^ Would any of your local libraries have a copy of Alice Medrich's Pure Dessert? It has a recipe for 'Coconut Palm Cream Cake' featuring a filling of heavy cream whipped with sugar and shredded coconut. I haven't tried this particular recipe (though every other recipe of hers I've tried worked out well) but it sounds really coconutty and interesting. It's a 2-layer cake with toasted shredded coconut and either palm or coconut sugar in the batter. The layers are brushed with a simple rum syrup and the coconut-cream filling spread between them, then you can either just sift powdered sugar over the top or else caramelize some more coconut or palm sugar over it, if you have a propane torch. If you're interested but can't find the recipe, I could type it up for you (in American measurements, sorry...). It sounds pretty straightforward; the only tricky part might be finding the palm or coconut sugar (I've never seen coconut sugar here, although palm sugar, which goes wonderfully with coconut, is usually easy to find at Asian markets).
Sounds nice, but it seems to have things that Id either not be able to get or cant do. Im afraid thats a bit much for me. Thanks for mentioning it though.