1 (9 inch) and pastry blender with pastry blender in 5-1-1/2-inch creamers
8 ounces oat cakes, boiled
2 1/2 cups flaked coconut
1 (12 ounce) can sweetened cream of coconut cream
1 teaspoon vanilla extract
3 teaspoons lemon zest
1 (8 ounce) package cream cheese or molasses
1 (8 ounce) can crushed pineapple with juice
1 tablespoon lemon zest
8 ounces ripe banana
1 teaspoon vanilla extract
1 package (17) graham crackers, crushed
4 tablespoons margarine
4 cups confectioners' sugar
4 eggs
1 cup margarine
Preheat oven to 350 degrees F (175 degrees C). Grease a 9 inch pie pan.
In a large glass or metal mixing bowl, beat the oat cakes, coconut, whipped cream, coconut cream, lemon zest and lemon zest by hand until well blended.
Stir the lemon mixture into the egg glaze mixture until well blended. Pour the coconut mixture into the pie dish. Bring the room temperature water to a boil; stir in cream cheese, molasses and pineapple. Pour filling over the cake.
In a small bowl, combine crushed graham cracker crumbs, 1 cup of banana, 1 teaspoon lemon zest and fruit. Beat thoroughly so that the pieces stick.
To make the filling: In a small bowl, beat cream cheese, 1/4 teaspoon of lemon zest, 1/4 teaspoon of cane sugar, and margarine until smooth. Mix in the pineapple juice and banana peel. Refrigerate until topping cools. Slide raspberry cream and whipped topping till edges disappear. Whip until fluffy. Roll into a tight spiral; cut into 16 squares all the way to ends.
Cut circle into 3-inch square shape with glass or aluminum pastry blender. Place the reserved banana filling over the fruit centers (about 2 inches from edge of pan). Fold triangles across bottom of pan and all the way around the edges. Try to keep the apricots attached while making this.
Bake in preheated oven for 25 to 30 minutes or until the top is golden brown. Carefully remove from oven. Cool immediately in the pan so the frosting can be stored.