16 Twinkie “boats,” prepared with non-stick baking spray.
How to make it
In mixer bowl mix eggs, oil, and water until combined. Add cake mix and blend for two minutes on medium speed. Blend in pudding mix on medium for an additional 3 minutes until smooth.
Place 2.25 oz. of batter into each “boat” and bake at 325° for 11-15 minutes or until a toothpick inserted in the center of one comes out clean. (Baking cakes at a lower temperature for a longer period of time reduces the “bump” in the middle of the cake). Cool completely.
Combine butter, shortening, vanilla, and salt in mixer bowl and blend on medium high for about 3 minutes or until mixture comes together and becomes creamy with no lumps. Add confectioner’s sugar and starting on low speed and gradually increasing to high, blend until light and airy. Add marshmallow fluff and blend on high until once again light and airy.
Boil water, add Jell-O and stir to combine. Place in refrigerator for 15 – 30 minutes or until thick but not set.
Place coconut flakes in food processor and pulse until flakes are very small. Dump into a dish and add cornstarch, starting with 2 T. and increasing if necessary to get a nice loose texture.
With a knife, cut a small slit in the top side of the cake. Using an icing bag, pipe a good amount of filling into the cavity, holding the shape of the cake with your hand to prevent splitting. Once filled, place cut side down on the cooling rack and continue to fill remaining cakes.
Fill cakes as for Twinkies. Once that is completed, place the prepared Jell-O into a low baking dish or other container and roll the cake to cover completely. Move somewhat quickly to avoid completely soaking the cake. Placing the coconut in a similar dish, immediately roll the cake in the prepared coconut and place on the rack to set for approximately 2 hours. This lets the cake settle and “cure” for a bit.