Lemon Coconut Cake

by Gail
(Florida)

Rebecca Daniels' Anastasia Island Lemon Conconut Cake. This is an old recipe, handed down from my husband's great-grandmother, who came up with it in the early 1900's when she lived on Anastasia Island in North Florida.

Cake:
1/2 lb butter
1-2/3 cups sugar
2 cups flour, plain
1 teaspoon lemon extract
5 eggs

Icing:
juice of 2 lemons
rind of 2 lemons, grated
2 eggs
1 cup water
2 cups sugar
1 tablespoon butter, melted
1 tablespoon cornstarch
1 cup coconut, flaked

Cake: Preheat oven to 300 degrees. Cream butter and sugar. Add eggs, then flour and extract. Beat well, then pour into 2 lightly greased and floured cake pans. Bake 45-55 minutes. Let cool.

Icing: In a saucepan, beat eggs and sugar. Add juice, rind and butter and mix well. Add water then cook until mixture begins to boil. Add cornstarch, stirring constantly. Remove from heat and add coconut. let cool, then spread between cake layers and on top.