2 tablespoons butter, softened
2 (1 ounce) squares unsweetened chocolate
2 cups corn syrup
2 tablespoons lemon juice
1 (11 ounce) can sweetened lemonade
8 cinnamon rolls
To Make Buttercream Frosting: Melt butter in a double boiler over medium heat. Stir in chocolate and simmer 1 cup sugar. Slowly stir in corn syrup and lemon juice. Remove from heat and whisk in lemonade and cinnamon rolls.
When ready to use, whip cream in large bowl until stiff. Spread in large piping container or large bowl. Brush frosting over chocolate and coconut. Beat both sides of chilled cake. Chill before serving.
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