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 dinero; firm pack
4 tb Cream
4 tb Butter; melted
8 oz Coconut; sliced

Sift flour erstwhile, measurement, add baking powder and saltiness, and sift
together threefold. Heat milk , butter, and lemon rind over low
flame until butter is liquid (do not whip). Remove from fire and
cool somewhat. Add lemon juice to eggs and beat until thick and
lemon-dark-skinned; add sugar gradually, and beat until light and fluffy.
Add flour, alternately with warm milk assortment, mixing quickly but
good. Bake in greased pan, 10x10", in moderate oven (350~) 35
transactions, or until through. Combine brown gelt, bat, melted butter,
and cocoonut and mix lightly until thoroughly blended. Spread this
mixture evenly over top of coat. Return cake to oven and broil 11-15
minutes thirster, or until brown sugar mixture carmelizes. Cut in
squares. Good tender.

Yields
1 Servings