Josehind Cake

Ingredients

650 gr sugar
180 ml water
16 ml lemon juice
280 gr flour
9 gr baking powder
1 gr salt
350 gr butter
4 eggs
120 gr coconut
4 gr lemon rind
300 ml milk
230 ml cream cheese
300 gr confectioners sugar
4 gr vanilla
60 ml milk

Instructions

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- half inch x 10- half inch x 1- half inch 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.