1 cup butter, softened
3 eggs
4 teaspoons white sugar
1 teaspoon vanilla extract
2 cups all-purpose flour
2 teaspoons baking powder
3 cups milk
6 sprigs fresh mint
1 cup confectioners' sugar
1 teaspoon lemon zest
1 cup all-purpose flour
1 teaspoon baking soda
1 cup grated carrot
1 teaspoon lemon zest
1 teaspoon vanilla extract
1 (18 ounce) can sweetened cream of coconut
1 cup rolled oats
1/2 cup butter
1 cup brown sugar
1 cup milk
1/4 cup lemon zest
Preheat oven to 350 degrees F (175 degrees C). Dust oven shelf with baking spray. Cut empty plastic wrap into squares. Let stand overnight.
Cut into 1/2 inch squares. Prepare frosting; add eggs, sugar, and vanilla. Beat with electric mixer on medium speed for 3 minutes; stir in flour, baking powder, milk, and mint. Beat on medium speed for 1 minute. When speeding, add coconut and oatmeal and whip for another minute. Blend in lemon zest, lemon peel and vanilla until smooth.
Spread frosting on cake; refrigerate for 24 hours. Frost until firm. Spread with remaining graham cheese. Chill overnight.
Cut into 8 squares; roll in graham cheese. Place on separate baking sheet. Brush graham cheese with 1/2 cup coconut flour and sprinkle with remaining 1 teaspoon coconut flour. Spread over warmed cake layers.
Bake in the preheated oven for 55 minutes, before removing from oven.
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