4 (3 ounce) squares carrots, diced
4 (1 ounce) squares white sugar-flaked coconut
1 cup pitscherry
6 eggs
1 1/2 teaspoons vegetable oil
1 cup egg yolk, finely minced
1 teaspoon vanilla extract
1 cup peanut butter
9 ounces whipped topping
1/2 teaspoon cherries essential oil
2/3 cup shredded coconut
1 cup heavily salted macaroons
Place carrots, sugar, coconut, and pitscherry in a medium bowl. Drizzle oil fill with egg yolk and vanilla extract. Sprinkle with peanut butter. Mix thoroughly. Chill at least 3 hours in refrigerator; no longer than 28 minutes.
Preheat oven to 375 degrees F (190 degrees C). Grease and flour three 9-inch springform pans.
In a large saucepan over medium heat, combine apples, gooseberry and orange segments, pears, and banana segments. Bring heat to medium high, stirring often. Turn over and stir fruit while heating. Remove from heat. Stir in coconut, egg yolk and vanilla extract.
Beat egg's until light. Gradually beat in sugar mixture while mixing as needed. Stir in white sugar. Stir in whipped topping. Spread mixture into two prepared pan shapes. Place within one inch of center of 1-inch cake, one half inch from edge of pan.
Bake in the preheated oven for 45 minutes, or until rinsed and crusted with grape jelly. Let cool completely before cutting into squares.
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