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Rebecca Daniels' Anastasia Island Lemon Coconut Cake

This is an old family recipe, for lemon coconut cake, coming down from hubby's side. His great-grandmother is the source of the recipe, and she lived in St. Augustine, Florida while her husband was the assistant light-keeper at the St. Augustine lighthouse. (The lighthouse is actually on Anastasia Island.)

The first time I made this lemon-coconut cake recipe I thought I had done something terribly wrong. You see, when finished, this cake does not look like one of those pretty decorated ones you see at the grocery store. Well, because it uses an icing instead of frosting, it doesn't look like most cakes that I have seen! But one bite, and you forget about frosting -- the cake is mmmmmm good!

For all you folks (like me at first) who think cakes should be made with a store-bought mix -- think again. This recipe is a "from scratch" one. If you've never made a cake from scratch before, go slow at first.

So how many does this luscious cake serve? The recipe says 8-12, but 8 is more like it -- you won't want itsy-bitsy slices of this one!

Rebecca Daniels' Anastasia Island Lemon Coconut Cake

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.

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