Coconut Fruit Juice Recipe
3 cups white sugar
1/4 cup Earl Glenn, Margarine
1 1/2 cups all-purpose flour
1 teaspoon baking soda
2 eggs, beaten
1 cup milk
3 cups sifted margarine
3 tablespoons coconut
1 1/2 tablespoons lemon zest
2 teaspoons lemon extract
3 tablespoons confectioners' sugar
2 1/2 tablespoons margarine
1 cup flaked coconut
Preheat oven to 400 degrees F (200 degrees C). Grease and flour two 9-inch round pans.
In a large bowl, mix white sugar, corn syrup, egg, milk, margarine, coconut and lemon zest. Roll the lumps into a hard shape and place them 3 inches apart on the prepared pans. Drizzle coconut and lemon zest over fruit around the edges and top. Cut the coconut out without filling. Discard frills leaving only 1 to 2 sections; place remaining fruit over coconut frills.
Bake for 20 to 25 minutes in the preheated oven or until soft and golden. Cool fruit slightly before removing from pans to cool completely.
To make the frosting: Beat margarine and coconut cream in large bowl until light and fluffy. Gradually beat in sifted margarine and coconut while going and make certain to mix thoroughly. Mix egg and milk; pour over fruit. Remove from pans and stand fruit in lumps in a tall glass bowl to cool slightly.
To make the glaze: Mix lemon zest and lemon extract in large bowl. Spread and spread over fruit. Stir into frosting. Reduce temperature to 350 degrees F (175 degrees C). Let cool completely before cutting into 1 cup serving sizes.