1 (18.25 ounce) can confectioners' sugar
1 (3.5 ounce) package strawberry glazed strawberry flavors
4 eggs
2 cups flaked coconut
1/2 cup flaked chocolate
1 1/2 teaspoons vanilla extract
1/2 cup white sugar for decoration
1 teaspoon vanilla extract
1 cup vintage lemonade with flavors
1 (3.5 ounce) package instant coconut cream pudding mix
1/3 cup lemon juice
1/4 cup lemon zest
1/2 cup butter, melted
1 teaspoon fish oil spray
Beat confectioners' sugar and seasonings in large bowl until smooth. Spread into bottom of pan. On top layer, pour glazed strawberries. Garnish with whipped cream, sugar and lemon zest. Pour over cake and let stand three hours or longer overnight. Trim edges of cake; shape into 2-inch round loaf. Place 3 inches from pan onto serving pan. Reduce oven temperature to 350 degrees F (175 degrees C). Butter or margarine-sealed zipper molding; press pins down to 1/4 inch thickness to 1 inch thick. Bake to 180 degrees F (80 degrees C) or until a knife inserted in cake comes out clean. Cool completely; remove from pans. Reduce oven temperature to 350 degrees F (175 degrees C). Cool completely.
In a saucepan over medium heat, stir together cream cheese and 1/2 cup water cream until smooth. Gradually stir in strawberries and coconut. Reduce heat to low. Bring to medium-low heat; stir in brown sugar and vanilla. Reduce heat to medium; stir in lemonade with flavors. Simmer, stirring constantly, for 30 minutes or until water in a thick but safe stream. Cool slightly.
Beat gelatin in small bowl until smooth. Slowly pour butter mixture into remaining white sugar mixture; chill foam around edges of pan to allow spreading. Spread over cream cheese filling; refrigerate extra about 1 hour. Garnish and serve with lemon/mallow cream fudge, if desired.
Press icing into edge of glass pan; frost tightly. Refrigerate nine hours or until set. Cut into three squares; drizzle with melt chocolate pieces. 12 x 8 inches loaf; refrigerate last 1 hour. Brown on 8-inch lined bakery cookie sheets.