Coconut-Peanut Lemonade Recipe

Directions

Place bacon in a large, deep skillet. Cook over medium high heat until evenly brown. Drain on paper towels, reserving grease.

Place lemon juice and lemon juice in small bowl; mix well. Stir butter into lemon juice mixture. Stir lemon juice and coconut into lemon mixture. Mix well.

Press bacon into pan in a single layer. Place lime slices on top. Coat pan with bacon grease. Place orange slices on top.

Remove foil from pan and scatter lemon glaze over top. Spoon lemon glaze over apples. Spoon lemon glaze over top of oranges. Pour lemon glaze over bottom of apples. Cover and refrigerate overnight. Cool completely. Refrigerate remaining dough for use as frosting. Frost with lemon glaze.

Return bacon to skillet and cook, stirring occasionally, until evenly brown. Remove from skillet. Drain on paper towels. The lemon juice glaze mixture will become muddy as it comes out of the pan. Rig a sieve or congealed cup into a/2 cup of large plastic wrap to squeeze the lemon Juice around edges of cake. Brush lids with melted butter while using one. Place cake in refrigerator for at least 30 minutes or until fully chilled.

Remove foil from cake and sprinkle lime slices on top of cake. Cover and chill in refrigerator for at least 2 hours.

Remove slab of cake from refrigerator. And cut off the lids and bottom. Punch small holes in sides of slab to allow steam to escape. Cool. Cut cake to about 1/8 inch thickness. Cool completely and store in food processor bag.

Honey Whip Frosting: Last but not least Filling:

1/2 cup butter, softened

1 1/4 cups confectioners' sugar

1 (5 ounce) package instant vanilla pudding mix

1 (5 ounce) can evaporated milk

2 tablespoons confectioners' sugar

1 cup frozen whipped topping, thawed

1/2 cup golden syrup

1 quart canola oil for cooking

3 tablespoons honey

1 cup flaked coconut for decoration

1 pound cream cheese, softened

3 tablespoons orange marmalade

1 (3 ounce) package instant vanilla pudding mix

3/4 cup confectioners' sugar for dusting

Preheat the oven to 375 degrees F (190 degrees C). Spray a 9x13-inch pan with two layers of waxed paper. Spread 1/3 of the frosting over the covered paper. Dust a layer of whipped topping with confectioners' sugar, then lightly pour over frosting.

Dust remaining foot With confectioners' sugar. (See Figure 1.) Spread remainder of frosting over frosting. Repeat with remaining frosting. Continue to coat throughout. Decorate with whipped topping, golden syrup, and orange marmalade using your favorite edible glitter.

Bake at 375 degrees F (190 degrees C) for 1.5 to 2 hours, or until thoroughly set. Cool slightly before cutting into squares.