-SYRUP-
2 1/2 c Sugar
3/4 c Water
1 tb Lemon juice fresh
CAKE
2 1/4 c Flour
2 ts Baking powder
1/4 ts Salt
1 c Butter
3/4 c Sugar
4 Eggs
1 1/2 c Coconut, shredded
2 ts Lemon rind, grated
1 1/4 c Milk
FROSTING
8 oz Cream cheese
1/2 c Butter, softened
1 1/2 c Confectioners’ sugar
1 ts Vanilla
4 tb Milk (to thin frosting)
Bring sugar, water and lemon juice to a boil in a heavy saucepan, over
medium – high heat, stirring to dissolve sugar. Let syrup boil for 1
minute. Set aside to cool after it becomes clear. CAKE: Preheat oven
to 350~. Combine flour, baking powder and salt. Set aside. Cream
butter and sugar until fluffy. Beat in eggs one at a time. Mix in
coconut and lemon rind. Gently blend in flour mix, alternating with
milk, beginning and ending with flour. DO NOT overmix. Pour into a
buttered 15-1/2″ x 10-1/2″ x 1-1/2″ baking pan. Bake in center of
oven 25 minutes, or until cake shrinks away from sides of pan. Place
on a rack. Pour cooled syrup over hot cake. Let cool.
FROSTING: Cream together cream cheese and butter until smooth. Blend
in sugar and vanilla. Beat until smooth. Thin frosting with milk
until it falls in a heavy ribbon from a spoon. Drizzle in a heavy
random pattern over cake, leaving some open spaces on surface of cake.
Yields
30 Servings
