Ingredients
- 4 eggs
- 3 1/4 c sugar
- 1 1/2 c butter
- 1 1/4 c milk
- 1 1/2 c confectioners sugar
- 2 1/4 c flour
- 3/4 c water
- 1 1/2 c coconut
- 8 oz cream cheese
- 4 tb milk
- 1 tb lemon juice (fresh)
- 2 ts baking powder
- 2 ts lemon rind
- 1 ts vanilla
- 1/4 ts salt
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.