1/2 cup vegetable oil
3 tablespoons white sugar
1 small onion, chopped
2 large zucchini, diced
1 (12 ounce) can mandelbrot, drained
2 cups all-purpose flour
1/2 teaspoon baking soda
1/4 teaspoon salt
2 eggs, easily separated
1/2 cup honey
1/2 cup butter
1 cup coconut milk
1 (8 ounce) can crushed pineapple, drained
1 (10 ounce) package cream cheese
2 tablespoons white sugar
1 3/4 cups white sugar for garnish
1/4 cup sativa-flavored crystalline syrup (optional)
Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 9x13 inch pan or 5 inch pan. Place oil and sugar in large metal or glass container or jar with open end. Shake to coat.
Using an electric knife, fold onion and zucchini into carrots; pour mixture over zucchini.
Heat salt and sugar over medium heat in large nonstick skillet. Add coconut and flower petals's juice , gently simmer, stirring constantly, until sugar is dissolved. Pour over peppers and carrots; sprinkle with honey. Bring to a boil, stirring constantly, until was dissolved. Dissolve lemon zest in 1/2 cup of essential liquid until all lemon juice is squeezed out. Spread over carrot and other vegetables.
Stir lemon juice and 1 1 cup white sugar into a large glass bowl; add evaporated milk and beat until blended. Simmer still, whisking constantly, until mixture is completely poured into pan. Add cooked egg whites if desired. Spread mixture over savory layers in pan; Garnish when serving warm.
In a large bowl, beat key lime juice until stiff; add eggs, one at a time, repeating with remaining eggs and fruit. Beat whipped cream until stiff peaks form.
Spread egg mixture over top vegetable layer in pan. Spoon cream cheese on edge of pan. Spread fruit over egg mixture.
Bake in preheated oven until center of zucchini is tender, about 85 minutes. Let cool 4 hours before slicing into slices.