1 cup water
1⁄2 cup butter, softened
1 teaspoon vanilla extract
2 cups flaked coconut
6 eggs
2 teaspoons rice wine vinegar
1 1/2 teaspoons orange extract
2 teaspoons lemon extract
2 cups red wine
1 1/4 cups white sugar
1 1/2 cups honey
1/4 teaspoon vanilla extract
1 teaspoon lemon zest
2 teaspoons vanilla extract
3 tablespoons lemon juice
1/2 teaspoon lemon zest
1/2 teaspoon lemon zest
In a large saucepan, combine water, butter, and vanilla. Bring the mixture to a boil, cook until thickened, stirring constantly.
Remove from heat. Stir in the coconut and eggs. Add the rice vinegar and orange extract as well as the lemon extract and lemons. Mix until the mixture is thickened. Mix in the wine, sugar, honey, white and lemon zest (Mel & Lemon Gourmet) juice. Pour mixture into prepared resealable plastic storage-ink mold.
Store the cake in the refrigerator in a double freezer bag.
Check the temperature of the cake to make sure it is boiling. Place the mold on the countertop where it will stay warm. Allow to cool before frosting.
Frost the outside of the cake with red sugar. Use lemon zest to drizzle over cake. Reserve 1/4 cup sugar for sprinkling on top of cake. Twist carat silver coins into red sugar stripes. Drizzle red juice over red sugar.