Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

2 1/2 c Cake Flour; sifted
2 1/2 ts Baking Powder
1 ts Salt
1 c Milk
4 tb Butter; or shortening
1/4 ts Lemon rind; grated
2 ts Lemon juice
4 Egg
1 1/2 c Sugar
3/4 c Light brown sugar; firm pack
4 tb Cream
4 tb Butter; melted
8 oz Coconut; shredded

Sift flour once, measure, add baking powder and salt, and sift
together three times. Heat milk , butter, and lemon rind over low
flame until butter is melted (do not scald). Remove from fire and
cool slightly. Add lemon juice to eggs and beat until thick and
lemon-colored; add sugar gradually, and beat until light and fluffy.
Add flour, alternately with warm milk mixture, mixing quickly but
thoroughly. Bake in greased pan, 10x10", in moderate oven (350~) 35
minutes, or until done. Combine brown sugar, cream, melted butter,
and cocoonut and mix lightly until thoroughly blended. Spread this
mixture evenly over top of cake. Return cake to oven and bake 11-15
minutes longer, or until brown sugar mixture carmelizes. Cut in
squares. Good warm.

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