2/3 cup finely chopped white sugar
2 eggs
1 teaspoon vanilla extract
1 1/2 teaspoons coffee grated lemon zest
2 1/2 cups boiling water
1/2 cup vegetable oil
2 cups all-purpose flour
1 teaspoon baking powder
1 teaspoon salt
1 teaspoon ground cinnamon
1 teaspoon lemon zest
1 cup light chocolate chips
1 cup flaked coconut
1 (8 ounce) container frozen whipped topping, thawed
1 (8 ounce) package dry milk chocolate pudding mix
1 cup fresh chocolate syrup
1 cup espresso coffee
Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 9x5 inch pan.
In a large bowl, mix sugar, eggs, vanilla extract, butter, lemon zest and water. Stir until well blended. Fold in flour, baking powder, salt, cinnamon, lemon zest and flour mixture. Pour batter into prepared pan.
Bake in preheated oven for 75 minutes or until a toothpick inserted into center of cake comes out clean. Allow to cool down.
In a separate small bowl, combine chocolate chips, whipped cream, lemonade soda, lemon zest, and boiling water. Beat until smooth; pour mixture into cooled pan. Pour batter over cake.
In a separate small bowl, stir reserved lemonade mixture into the cake and lemonade mixture; stir. Cover and refrigerate overnight.
In the morning, preheat oven to 425 degrees F (220 degrees C).
Let cool thoroughly in refrigerator, about 1 hour. Bake in preheated oven for 50 minutes. Remove from oven and turn out onto a platter. Cool completely. Garnish with optional marshmallows. Chill in refrigerator while preparing chocolate frosting.
Melt chocolate frosting in microwave oven on medium heat; stir to remove from heat. Beat lemonade soda in small bowl until thickened; stir into butter mixture. Mix in chocolate syrup, espresso coffee, or coffee chocolate. Chill 8 hours before serving. Garnish with optional marshmallows.