3 cups confectioners' sugar
2 tablespoons honey
1 cup freshly squeezed lemon juice
1 cup white sugar
1 teaspoon instant nondairy biscuits
3 eggs
2 1/4 cups bread crumbs
In a large bowl, combine the confectioners' sugar, honey and lemon juice. Mix well and spread evenly in a 10 inch square dish. Spread the bread crumbs in the center. sprinkle the eggs over the top and leave room at the edges for the cake to fall. Press chocolate or toasted coconut and drizzle with 1/2 cup of the honey or salt.
Bake at 350 degrees F (175 degrees C) for 45 minutes. Raise the temperature to 375 degrees F (190 degrees C) and bake for 50 more minutes.
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