Toasted-Coconut-Cake琐事

在一个碗里，混合neufch， 1/3杯糖，牛奶和椰子提取物。将烤箱加热至350°F。将椰子均匀涂抹在烤盘上;烤，搅拌一到两次，直到金黄，5到10分钟。在每个8盎司的杯子里，分别放入一半的椰子奶油、一半的蛋糕块和一半的烤椰子;用剩下的奶油、蛋糕和椰子重复上述步骤。冷藏至少1小时或最多24小时。如果用蜜饯酸橙装饰:将半满的小壶水烧开。将柠檬皮放入小筛网中;放在锅上浸没果皮; boil 2 minutes. Remove sieve and run peels under cold water. Repeat boiling and cooling process with fresh water. Refill same pot with 1/3 cup fresh water and 1/3 cup sugar; bring to a boil. Place sieve over pot so peels are submerged; reduce heat to medium and simmer 5 minutes. Pat peels dry with a paper towel; in a bowl, toss with remaining 2 teaspoons sugar to coat. Top trifles with candied peels; serve.