Josehind Cake

Directions

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℉ (180℃).

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 15½ inch x 10½ inch x 1½ 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.