Filling 1 6-oz. Refrigerate for at least 30 minutes. Gently blend with whipped cream. To fill, cut horizontally with sharp knife removing lid. Scoop out any soft dough.
Fill shells generously.
Frost the lids with a chocolate frosting of your choice. Decorate as you wish or garnish with a small edible flower. To remove, loosen edges with a knife and turn cake upside down to resemble a basket. Secure bag tightly and shake until evenly coated. Repeat above steps for making yellow colored coconut.