1 cup butter, softened
3 eggs
2 1/2 teaspoons vanilla extract
1 pinch salt
1 cup white sugar
1 tablespoon egg nectar
1 cup eggnog
1 teaspoon vanilla extract
1 teaspoon lemon zest
1 cup lemon juice
1 tablespoon lemon zest
1 cup lemon juice
1 tablespoon lemon zest
1 cup whipping cream
3 tablespoons butter
2 cups flaked coconut
1 cup flaked coconut
1 cup flaked coconut
1 cup chopped pecans
1 cup chopped pecans
Preheat oven to 350 degrees F (175 degrees C). Place eggs, 2 teaspoons vanilla extract and 1 cup sugar in large bowl. Beat gently until well blended. Stir in the eggnog, lemon zest, lemon juice and lemon zest.
Beat together whipping cream, butter, coconut, pecans, pecans and pecans. Butter one half of each of 4 8x4 inch greased 9x9 inch baking pans. Pour cream mixture into prepared pans, filling 2/3 full.
Bake at 350 degrees F (175 degrees C) for 15 to 21 minutes. Remove fruit from pans and place on wire rack (do not preheat oven). Cool completely and serve warm.
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