Ingredients
Topping
1/2 cup butter
1/4 cup brown sugar
2 tablespoons frozen lemonade concentrate
1/2 cup flaked coconut
12 whole blanched almonds
Gingerbread
1 1/2 cup flour
1/2 cup sugar
1 teaspoon soda
1/2 teaspoon cinnamon
1/2 teaspoon ginger
1/2 teaspoon allspice
1/4 teaspoon salt
1/2 cup milk
1/3 cup shortening
1 egg
2 tablespoon frozen lemonade
Method
Topping
Preheat oven to 350-degrees
Melt butter in 6 1/2 cup ring mold in the oven. Sprinkle brown sugar, lemon, and coconut over butter. Mix just to combine. Arrange almonds over coconut mixture, pressing to the bottom. Pour gingerbread over the topping. Bake 30-35 minutes at 350-degrees. Loosen edges with a spatula. Invert onto a serving plate. Let stand 2 minutes – then remove pan. Serve warm.
Gingerbread
Blend all ingredients at lowest speed. Beat two minutes at medium speed.
