Add remaining ingredients and mix until the frosty is smooth and creamy.
Refrigerate for at least ½ hour, or until somewhat firmer yet still creamy, before assembling cake.
Toss the coconut and limoncello together.
If you are not going to toast the coconut, spread it out on a parchment-lined cookie sheet to air dry for 1 hour.
If you are going to toast the coconut, you can do it in one of two ways. One is in a dry saute pan on medium heat, tossing constantly to ensure even toasting while not burning. The other is to place it on a parchment-lined cookie sheet and into a 350 degree Fahrenheit oven for 7-9 minutes, or until golden toasted, shaking halfway through to ensure that the coconut doesn’t burn.
An option here is to also toast some finely chopped almonds and mix in with the toasted coconut.
-Over low simmering heat, reduce limoncello to half its volume. Since I use the reduced limoncello in all three aspects of this cake and any unused portions store well in a glass jar, I reduce more than I need. You can use the rest to add to you tea, whether it’s hot or cold. But, I’m sure you can come with some other mighty good uses for the leftover reduction.
Stay tuned —- tomorrow we assemble, then devour our Limoncello Coconut Cake.
Amount Per Serving
% Daily Value*
* Percent Daily Values are based on a 2000 calorie diet.
*An important aspect of sharing original recipes is to give proper credit to the author(s) of the recipe(s). I hope that you enjoy using these recipes and making them your own; but please do so with that integrity in mind. With much gratitude. - Linda