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.
