1 cup crunchy peanut butter
1 cup water
3 egg whites
1 (12 ounce) can confectioners' sugar
1/2 cup butter
1/2 cup white sugar
2 cups all-purpose flour
2 1/2 teaspoons baking powder
1/2 teaspoon salt
1 1/4 teaspoons ground cinnamon
2 egg whites
3/4 cup confectioners' sugar
2/3 cup butter
1 (8 ounce) container frozen sweetened, tart apple juice
1 (4 ounce) jar brown sugar
1 cup flaked coconut
1 cup chopped pecans
Preheat oven to 375 degrees F (190 degrees C).
To Make Filling: In a small saucepan, stir together peanut butter, water, egg whites and confectioners' sugar; heat mixture until warm. Stir in melted peanut butter mixture, until confectioners' sugar is dissolved and butter or margarine is melted. Cool slightly and stir in 1/2 cup applesauce. Sift flour into drizzling mixture; sprinkle powdered mixture over hot peanut mixture; press mixture evenly into prepared 9x13 inch baking pan.
Bake 25 to 30 minutes or until set in center. Cool completely in pan before removing from rack. To make frosting: In a small 6-quart or double boiler, combine 3/4 cup sugar, flour, baking powder, salt and cinnamon; stir until all ingredients are fully combined. Gradually stir in egg whites until smooth. Place 1 cup of frosting in center of a 9x13 inch baking pan.
Cut the butter or margarine from small, shallow deep-dish cream saucepan and heat over medium-low heat. Stir in apple juice and 1 cup of fresh coconut. Sprinkle half of the frosted half of frosting over frosting. Fold over half of cream saucepan; press half down. Dry completely.
To make glaze: In a small sauce pan (over medium heat) stir 4 cups confectioners' sugar, 2 or 3 portions of butter, 1/3 cup of brown sugar and 3 drops of butter or margarine. Remove from heat; stir in 1/2 cup pecans. Place 1 1/2 teaspoons frosting over cream saucepan. Drizzle half of warm confectioners' sugar over frosting and 1/2 teaspoon remaining butter or margarine over frosting. Chill 1 hour before serving.