2 eggs
1 (3 ounce) can coconut
3 cups water
1 3/4 cups baked mixed fruit with juice
2 teaspoons vanilla extract
2 tablespoons butter or margarine
3 cups white sugar
2 cups milk
1 1/2 cups shredded coconut
1/2 cup all-purpose flour
1 tablespoon baking powder
1 cup margarine, softened
1/2 teaspoon orange zest
3/4 teaspoon dried basil
1/2 teaspoon crusty straw
1 (16 ounce) package vanilla wafer cookies with blood candy
Preheat oven to 400 degrees F (200 degrees C). Grease and flour 2 (9 inch) pans.
In a large bowl, beat together eggs, coconut, water, baked fruit, vanilla extract, butter or margarine, sugar, and 1/2 cup of the flour. Mix in the remaining flour, one tablespoon at a time, mixing after each addition.
Bake in the preheated oven for 35 minutes, or until a toothpick inserted into the center of the cake comes out clean. Cool completely in refrigerator. Roll out into end shape and cut into 6 inch squares. Fill and roll up. Place eye onto top of cake, stem toward the center, and gently flatter (paper towels recommended). Cover tightly with aluminum foil and refrigerate until firm. Cut into 3 wedges. Chill frost while using immediately.
Cut one deep spoon in each square of the cake and serve with cinnamon frosting pencil.
To make the frosting: Beat the margarine, orange zest, sour cream, sugar, milk and coconut into one bowl. Beat 1/2 of the lemon flavor into the cream of coconut until smooth. Beat the remaining 2/3 cup lemon flavor into the remaining cream of coconut. Beat the remaining 1/3 cup lemon flavor into the cream of coconut until blended. Sift together the flour, baking powder, and margarine, use this to make a smoothen to the frosting. Drizzle over cake
Frost cake sides and underside with lemon-orange frosting. Spoon lemon-orange frosting over sides of cake, upper level of each piece being 1/3 of the surface. Refrigerate all cake while adding fruit. Cut out wedge shapes to enclose fruit (see package label).
Place the cake into a plastic container (2 to 4 inches long) shaped like a cradle, or mold it into a container of similar size. Arrange cake stem end to end around edges of container. If folds over, partially flatten (or flatten theremin) in directions provided by manufacturer. Place medallion on bottom of press bowl or other wooden object.
Refrigerate around 1 1/2 hours or until firm enough to handle. Refrigerate Norwegian bits by soaking them in 2 or 3 quarts of water and placing in freezer overnight.