I can't stress this enough - zones only mark general areas for plants to grow. It does not take into effect any microclimates except the given coastal ones. Sanibel Island reliably records temps higher than most SE Florida locations. I think it was the warmest mainland temp when we had the Valentine's Day cold snap in 2006. Miami recorded 42F and Sanibel was 46F. If you want to check records, try Albert Whitted Airport in downtown St. Pete. You will see milder temps for this area by far than any other in Central Florida. Cold air flows all the way down the West Central part of Florida's peninsula to the northern parts of the Everglades. Many stations recording in these rural counties or parts thereof will get frost almost every year, even into Miami-Dade and Collier. The radiational cooling nights are brutal for these inland areas, as there is no warming water influence without a lake or river, and the wind tends to be very calm. It is like heat escaping from an open fire into the sky. Anyways, related to Coconuts, these milder areas in Central Florida grow coconuts well barring a 1989 style freeze: Cocoa Beach - barrier island and south. Pinellas County coastal and south of Oldsmar. Orlando is pushing the envelope hard, but the town has grown so fast that the urban island effect is much greater than even 10 years ago. Go 90 minutes north and you drop a full zone with no change in elevation. Mind you, I am friends with nursery owners who recorded temps as low as 17F way out in the Redland area north of Homestead in 1989! Meanwhile you head 15 miles south and Key Largo was 35F....its all about location!

Ok. I've decide some of the problem is the change in trans fat. The recipes I'm finding are US ones. I haven't tried the one I posted above yet. Besides, I want to use butter and not shortening. I finally flat out asked Cupcake Lady for the recipe or some hints. We laughed over how I didn't really expect to get the recipe from her, but she did offer that she lets it beat for about 10 minutes to get it fluffy. When I beat the frosting that long, it seems to get too warm. So, off I went to search for more recipes. I've managed to come up with a frosting that I can work with for now. I have combined several recipes together and put this together. I've adjusted flavorings to what seems to be my family's preferences. I'll keep tweaking, but for now: A Buttercream I Can Work With!!  2 cups butter (or 1 c butter 1 c shortening)  2 lbs powdered sugar (8 cups)  1/4 teaspoon salt  1 ½ tablespoon meringue powder (optional)  1 ½ teaspoon vanilla  1 teaspoon almond extract  4-6 ounces heavy whipping cream Directions 1. Cream butter until fluffy. 2. Add sugar, meringue powder and half the whipping cream. Cream until well blended. 3. Add salt, flavorings and enough whipping cream to make the desired consistency. 4. Beat at medium speed until icing is fluffy. Notes: 1. I used all sweet cream, unsalted butter. I did NOT use clear vanilla. The frosting was nearly white. 2. I saw some recipes said to add clear butter flavoring. I didnÂt have any, so I havenÂt tried adding it. 3. I did use meringue powder. In fact, I increased the meringue powder above what most recipes called for. I tried 1/2, 1, and 1 1/2 Tbsp, and determined 1 1/2 Tbsp held up the best for me. The frosting was not crusty. 4. Most recipes I found called for 1/2 tsp of salt. It tasted too salty to me, so I halved the salt. 5. I found that adding heavy whipping cream did seem to lighten up the texture...just not quite to where I want it. I'll keep adjusting measurements. Other Notes: Everyone who has tried my cupcakes with this frosting recipe seems to love this recipe hands down. I like the taste. ItÂs not too sweet. The texture isnÂt quite as fluffy as IÂm trying to achieve, but it produces a frosting that stays on the cupcake (I pipe it with huge pastry tips) and holds its shape. I'm not completely there yet, but I think I'm finally on the right path. Thanks for following my journey. Let me know if you try it out and have any thoughts/comments. Thank you to everyone who responded to my original plea. And Jan, thank you! Your comments have been particularly helpful to me.

Oh, yes! The recipe for those who missed it. Pineapple Coconut Self Frosting Cake 1 8.75-oz can crushed pineapple in syrup 1/3 cup shortening 1/2 cup sugar 1 teaspoon vanilla 1 egg 1 1/4 cup all purpose flour 1 1/2 teaspoon baking powder 1/4 teaspoon salt 1/2 cup flaked coconut 1/3 cup brown sugar 1/3 cup pecans 3 tablespoon margarine or butter (melted) Thoroughly drain pineapple, reserving 1/2 cup of the syrup. Beat together shortening, sugar and vanilla. When creamy, beat in egg. Sift together flour, baking powder and salt; add to creamed mixture alternately with reserved syrup, beating after each addition. Spread 1/2 of batter in greased and floured 8" round or square cake pan. Try to evenly layer with crushed pineapple. Cover with remaining batter. In small bowl, combine coconut, brown sugar, pecans, and butter. Try to sprinkle evenly over batter. Bake at 350° for 35 to 40 minutes.

Here's the original cake and frosting recipe directly from the Baker's German Sweet Chocolate bar wrapper: BAKERÂS ORIGINAL GERMAN SWEET CHOCOLATE CAKE 1 pkg. (4 oz.) Baker's German sweet chocolate 1/2 cup boiling water 1 cup (2 sticks) butter or margarine 2 cups sugar 4 eggs, separated 1 tsp. vanilla 2 cups all-purpose flour 1 tsp. baking soda 1/2 tsp. salt 1 cup buttermilk Coconut-Pecan frosting (recipe follows) Melt chocolate in water, cool. Cream butter and sugar. Beat in egg yolks. Stir in vanilla and chocolate. Mix flour, soda, and salt. Beat in flour mixture, alternately with buttermilk. Beat egg whites until stiff peaks form; fold into batter. Pour batter into three 9-inch layer pans, lined on bottoms with waxed paper. Bake at 350 degrees F. for 30 minutes or until cake springs bake when lightly pressed in center. Cool 15 minutes; remove and cool on rack. Frost cake. COCONUT-PECAN FROSTING Combine 1-1/2 cups (12 fl. oz.) evaporated milk, 1-1/2 cups sugar, 4 slightly beaten egg yolks, 3/4 cup butter or margarine and 1-1/2 tsp. vanilla in saucepan. Cook and stir over medium heat until thickened. Remove from heat. Stir in 2 cups shredded coconut and 1-1/2 cups chopped pecans. Cool until thick enough to spread. Makes 4-1/4 cups.