6 cups chopped pecans
3 1/2 cups heavy cream
3 1/2 cups white sugar
2 eggs
1 1/2 cups fresh lemon juice
2 teaspoons lemon zest
1 teaspoon vanilla extract
1/2 cup vegetable oil
1 (5 ounce) can coconut
1 large pecan, chopped
1 (3 ounce) package instant chocolate pudding mix
1 cup butterscotch sago pudding mix
1 (1 ounce) square unsalted butter, melted
1 (14 ounce) can sweetened coconut milk
1 1/2 teaspoons vanilla extract
1 pint heavy whipping cream
1/2 cup butter, melted
2 teaspoons lemon zest
Preheat the oven to 375 degrees F (190 degrees C). Bake recipe was done in the preheated oven, but if you can find coconut milk or margarine, add it. Roll the pecans into small squares, and place them on a large baking sheet.
In a medium bowl, stir together pecans, cream cheese and sugar until well blended. Mix in eggs and lemon juice. This mixture should continue to thicken as it dries. Beat in lemon zest and vanilla. Pour pecans into the prepared baking sheet, and refrigerate overnight.
In the morning, melt butter and coconut milk together in a large saucepan over medium heat. Mix eggs, lemon zest and vanilla into pecan mixture. Pour mixture into cookie sheets. Lightly grease cookie sheets.
Bake in preheated oven for 12 to 14 minutes in the center of the cake, until a toothpick inserted into the center comes out clean.
In a large bowl, cream together the cream cheese and butter. Beat in the coconut until well mixed. Beat in the pecan mixture. Beat in the pudding mix. Fold in the can of coconut. Spread pecan mixture over cake. Bake for an additional 5 minutes.
In a saucepan or over low heat, combine pudding mix and butterscotch pudding mix. Mix thoroughly.
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