1 (18.75 ounce) package orange cake mix
3/4 cup vegetable oil
1 cup white sugar
3 eggs
2 bananas, sliced
1 2/3 cups shredded carrots
1 teaspoon vanilla extract
1 (14 ounce) can sweetened lemonade
1 teaspoon vanilla extract
2 cups water
1 (12 ounce) can marshmallow creme
1 cup chopped pitted dates
3 cups flaked coconut
1 (8 ounce) container frozen whipped topping, thawed
Preheat oven to 350 degrees F (175 degrees C). Grease and flour two 9x13 inch pans.
In a large bowl, mix together cake mix, oil, sugar, eggs, bananas and carrots. Mix until well blended. Stir in the strained cake mix mixture.
Stir marshmallow creme into the flour mixture. Beat in the pitted dates, coconut and lemonade. Mix all together, then gradually add the lemonade and vanilla. Finally, stir in the water and lemonade. Mix well and pour batter into prepared pans.
Bake in the preheated oven for 15 minutes, or until a toothpick inserted into the center of the cake comes out clean. Allow to cool in pan. Cool completely, and frost in the refrigerator.
When cake is cool, cut into squares. In a large bowl, beat cream of tartar until thick and medium. Add lemonade and lemonade, stirring constantly, until the mixture thickens. Make a well in the center of each square of cake and add 3/4 cup of whipping cream. Fold in marshmallow creme and date by hand, until smooth. Spread over the chilled cake and chill until firm.
To make the frosting: In a large bowl, mix the lemonade and lemonade creme until smooth. Fold in the chopped cherries and cornflakes. Spread over cooled cake while still warm. Garnish with coconut and fruit. Refrigerate cake for at least one hour before serving.
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