I hate wasting ingredients, and I find that Google is my friend when I am looking for ways to use up odds and ends of perishable ingredients.
Recently, I found myself with the best part of a can of coconut cream to use up. Turning to trusty Google, I found this recipe for coconut cream cake by Anne Thornton.
It is quite a decadent cake, being a double decker glory, so instead of coating the whole cake in icing, as suggested by Anne, I just filled the middle of the cake and iced the top with the cream cheese frosting:
This cake is beautifully moist and very coconutty in flavour. I would definitely make it again.