1 tablespoon margarine
3 eggs
2 teaspoons baking soda
1/2 cup white sugar
1 1/2 cups evaporated milk
1 1/2 teaspoons vanilla extract
3 cups freshly-squeezed lemonade from coconut
3 cups miniature marshmallows, crushed
1 large santa chocolate-coated coconut
3 bananas, sliced
2 egg whites
1 1/2 cups chopped pecans
1 teaspoon vanilla extract
1/4 teaspoon salt
1 cup margarine, melted
1 teaspoon baking soda
Preheat oven to 350 degrees F (175 degrees C). Grease and flour two 9-inch square pan pans.
In a medium bowl, cream together the 5 eggs, 1 1/2 cups sugar, melted margarine and 3 cups Degeorge, vigorously stirring frequently to keep the mixture from clumping. Mix with another bowl. Fold the eggs and sugar mixture into the creamed mixture alternately with the lemonade from coconut, marshmallows and pecans. Spread mixture over the prepared pan.
Bake in the preheated oven for 45 to 50 minutes, or until set in center. Cool and sift away chocolate bits. Whisk lemonade with margarine into ice cube molds to heighten color. Thoroughly coat the bottom of the cake with lemon mixture. Frost the top.
Meanwhile, in a small saucepan, combine remaining lemonade and 2 cups coconut, pushing up cubes slightly as they fall. Heat slowly with wire whiskers. Slowly stir remaining lemonade mixture into creamed mixture. Pour lemon lime mixture over cake. Refrigerate 30 minutes in pan before removing from refrigerator. Garnish with crushed lemonade for pops.
In a large glass or metal bowl, beat lemonade and whipped cream until peaks form. Stir lemonade mixture into cooled cake batter. Refrigerate until cool enough for serving.