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Ingredients
- 2 1/2 c. Cake Flour, sifted
- 2 1/2 tsp Baking Pwdr
- 1 tsp Salt
- 1 c. Lowfat milk
- 4 Tbsp. Butter, or possibly shortening
- 1/4 tsp Lemon rind, grated
- 2 tsp Lemon juice
- 4 x Egg
- 1 1/2 c. Sugar
- 3/4 c. Light brown sugar, hard pack
- 4 Tbsp. Cream
- 4 Tbsp. Butter, melted
- 8 ounce Coconut, shredded
Directions
- Sift flour once, measure, add in baking pwdr and salt, and sift together three times. Heat lowfat milk , butter, and lemon rind over low flame till butter is melted (don't scald). Remove from fire and cold slightly. Add in lemon juice to Large eggs and beat till thick and lemon-colored; add in sugar gradually, and beat till light and fluffy. Add in flour, alternately with hot lowfat milk mix, mixing quickly but thoroughly. Bake in greased pan, 10x10", in moderate oven (350 ) 35 min, or possibly till done. Combine brown sugar, cream, melted butter, and cocoonut and mix lightly till thoroughly blended.
- Spread this mix proportionately over top of cake. Return cake to oven and bake 11-15 min longer, or possibly till brown sugar mix carmelizes. Cut in squares. Good hot.
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