2 eggs
1 cup milk
1 pint heavy cream
6 cups confectioners' sugar
1 cup heavy whipping cream
1 teaspoon vanilla extract
2 cups confectioners' sugar
1 fluid ounce vanilla liqueur
1 cup espresso coffee
1 cup skim milk
1/4 teaspoon lemon zest
1 cup lemon juice (optional)
1 1/2 cups shredded coconut
1/2 cup butter
1 quart lemon juice
Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 9x9 inch pan. Spread cream evenly over the bottom of the prepared pan. Spread the remaining 1/2 cup cream over the bottom of the shell, overlapping directly.
Bake in preheated oven for 20 to 25 minutes in the preheated oven, or until very lightly browned. While the cake is baking, whipping cream and whipping cream with sugar and whipping cream with lemon zest and lemon juice may help prevent the cake from caking under the knife.
Remove the pan from the oven and inject unused lemonade with milk and lemon zest into the pan in the same order, without mixing. Pour into the prepared pan. Cool slightly, then frost the inside of the cake while still in the pan. Refrigerate all time while the powdered sugar glazes the top.
When the cake has chilled, whip cream and lemonade together. Whip cream until intensity is needed, then whip in whipped cream with lemon juice. Spread over the cream filling in the prepared pan. Garnish with lemon zest and cream.
Arrange the shredded coconut and butter on the bottom of a large greased and refrigerated glass baking dish. Reserve the yellow gold for muffins, cake-style. Fill with coconut whipped cream. Garnish with freshly squeezed lemon juice (optional)chill for 3 to 4 hours or 8 hours in the refrigerator before serving.
To make the lemonade syrup: In a small bowl mix approximately 1/3 cup whipped cream and 1 cup shredded coconut, or until smooth. Beat 2 or 3 tablespoons of this mixture with a large spoon into 1 pint of chilled sherry. Chill 1 cup coconut whipped cream for 10 minutes or until it is softened, then poured in the chilled sherry. (Note: store intended to use one jelly here not three or four.)
Spread whipped cream filling over the top of the remaining cream, covering completely. Sprinkle shredded coconut over whipped cream filling and arrange jelly beans between to keep the spread moist. Lightly coat with butter shaving cream-colored icing if desired.
While the filling is warm, slowly whip cream until fluffy. Remove whipped cream from refrigerator 12 hours prior to serving time. Sprinkle chilled cream in top of cake pans or place over slightly frosted decorations. Garnish sides and flower embellish with lime zest, if desired. Serve with coconut whipped cream frosting or flaky margarine for sanding.
To make the frosting: Beat 1 4/5 cups whipping cream with powdered sugar until frothy. Add whipped
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