1/2 cup finely chopped white strawberries
1/2 cup lightly packed light brown sugar
1 cup crushed pineapple, drained
1/3 cup banana juice
2 tablespoons lemon juice
1 1/2 teaspoons lemon zest
1 teaspoon lemon extract
2 (1 ounce) squares unsweetened chocolate
3 ounces flaked coconut
3/4 cup raisins
Preheat the oven to 375 degrees F (190 degrees C). Grease a 9x13 inch pan. If using frosting or other simple glaze, layer 1 cup strawberries over layer of brown sugar.
In a medium saucepan, combine banana juice, lemon juice, lemon zest, lemon extract and 2 sugar crystals. Bring mixture to a boil and gradually add water to mixture. Boil 2 to 3 minutes, stirring constantly while stirring. Deeply layer strawberries with 1 cup icicle cream, coconut, raisins and orange zest.
Spread with remaining mixture. Pour into prepared pan. Cool. Refrigerate 3 hours before serving. Wrap the white and gelatin coating around the cake while chilling. Cut into squares. Garnish with white sugar crystals and coconut frosting if desired. Cover and refrigerate for at least 1 hour before cutting into squares.
⭐ ⭐ ⭐ ⭐ ⭐