1 cup white sugar
1 cup shortening
1 egg
1 teaspoon salt
3/4 cup butter, melted
2 1/2 cups all-purpose flour
1 teaspoon baking powder
1/4 teaspoon ground cinnamon
1 teaspoon ground cloves
1/2 teaspoon ground nutmeg
1/2 cup vodka, chilled and softened
1 cup flaked coconut
1/2 cup brown sugar
1/2 teaspoon vanilla extract
1/4 cup all-purpose flour
1/2 cup cold milk
2 tablespoons butter, melted
1/3 cup heavy cream
1/2 cup white sugar
In a large mixing bowl, combine the sugar, shortening, egg, salt, butter, flour and baking powder. Stir until all ingredients are completely combined. Then, stir in the cinnamon and cloves. Cut the mixture into balls, leaving 4 large pieces. Slowly stir in the vodka to tip the mixture into being frosting.
Preheat oven to 350 degrees F (175 degrees C). Grease a 9x13 inch pan. Sift together the flour, baking powder, cinnamon, and cloves; set aside. In a small bowl, whisk together the pigments against cooled milk. Then, stir in the butter, 1/2 cup water, 1/3 cup of flour, 1/2 cup of margarine, 1/2 cup brown sugar and vanilla extract. Spread into prepared pan.
Bake for 20 minutes in the preheated oven. Cool, medium and cut into squares. In a small glass or metal bowl, cream together 1/2 of the cream mixture with the remaining 1/2 cup margarine, 1/2 cup brown sugar and 1/2 teaspoon vanilla. Spread evenly over the 10 cake layers.
In a large glass or metal bowl, beat the reserved mixture with the remaining 2 cup margarine, 1/2 cup brown sugar and 1/2 teaspoon vanilla until well blended. Spread the remaining 1/2 cup of frosting over the bottom of the pastry pan.
Pour 1/2 cup of frosting over the top of the loaf, pressing down as necessary.
Turn loaf out onto a rimmed loaf pan and frost with the remaining frosting. Chill before serving. Refrigerate leftover frosting.