1 (8 ounce) package cream cheese
1 cup white sugar
1/2 teaspoon lemon zest
1 (3 ounce) can mandarin oranges, with juice
1 cup margarine
1 egg yolk
1 cup flaked coconut
1 cup flaked coconut
1 1/2 teaspoons vanilla extract
1/2 teaspoon lemon extract
1/4 teaspoon grated lime zest
1 cup chopped pecans
1 cup milk
1 cup grated orange zest
1/4 cup margarine
1 teaspoon grated lemon zest
Preheat oven to 375 degrees F (190 degrees C). Lightly grease a medium bowl or 2 small muffin cups.
In a medium bowl, blend cream cheese, sugar, lemon zest and mandarin oranges. Mix thoroughly.
Beat egg yolk into fruit apple batter. Stir in margarine, 1 egg yolk, coconut, 1 1/2 cup coconut, 1 1/2 cup coconut, 1 1/2 cup flaked coconut, 1/3 cup lemon extract and 1/4 teaspoon lemon extract. Pour mixture into prepared muffin cups.
Bake in preheated oven for 70 minutes.
While pudding is baking, combine cream cheese mixture and 1 cup sugar in a large bowl. Beat vigorously until smooth and thickened. Spread under cake and refrigerate for a day before removing from pans.
After pudding has cooled, spread with lemon glaze and top with orange slices, pecans and milk. Return pan to oven to cook until cake begins to pull away from edges, about 45 minutes. Remove and allow to cool completely.
When you arrive on a crisp day, brush top with lemon cream cheese glaze. Whip egg whites until foamy, adding with lemon juice or lemonade. Spoon cream cheese mixture into frosting container and sprinkle with oranges and pecans.
Make lemon graham crackers: Sift together 1 cup powdered sugar and 1/2 cup candied lemon peel. Add lemon graham cracker bits. Press through surface of 1 cup frosting. Frost top and sides of cake with lemon cream cheese glaze.
Cream cheese frosting: In a large bowl, beat cream cheese and 1 cup lemon zest until smooth. Beat in 1 cup margarine, egg yolk and 1 cup coconut. Mix until smooth. Spreadcream cheese and chocolate pudding over cake. Garnish with sliced pecans and whipped cream.
Tobacco flavored glaze: In a small saucepan, combine 2 tablespoons sugar and 2 tablespoons lemon juice. Stir in 1/4 cup chopped pecans, a 1 tablespoon lemonade or a squeeze of lime juice. Refrigerate until remaining frosting recipe requires refrigerating.
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