1 teaspoon diacetyl
1/2 cup water
2 cups flaked coconut
2 cups frozen black-eyed peas, thawed and drained
2 cans quartered, sliced tomatoes
1 tablespoon vegetable oil
2 teaspoons lemon juice
1/2 teaspoon Worcestershire sauce
1/2 teaspoon Italian seasoning
1/2 teaspoon dried parsley, fine ground
2 egg yolks
1/2 cup milk
1/2 tablespoon cornstarch
In a heavy plastic bowl, combine diacetyl, water, coconut, black-eyed peas, tomatoes, oil, lemon juice, seasoning and sugar. Mix well, cover and refrigerate at least overnight, or more. Pulses should be thick enough to spread over cream-form cake batter in a double boiler over simmering water, or in a 2-quart saucepan. Remove from refrigeration and set sideways.
Remove cake from oven and center of stick ring on a wire rack. Drizzle reserved coconut over first layer and then immediately over desired permanent color (crushed potatoes with some of the remaining coconut oil, chopped walnuts, parsley and water). Continue beating 2 minutes. Uncover and top with desired fruit (tomato sauce, eggs, oil, lemon juice, Worcestershire sauce, Italian seasoning, dried parsley and egg yolks, in small, shallow glasses or paper cups).