Recipe - Josehind Cake

SYRUP
2 One half cup Sugar
Three fourths cup Water
1 tablespoon Lemon juice fresh

CAKE
2 One fourth cup Flour
2 teaspoon Baking powder
One fourth teaspoon Salt
1 cup Butter
Three fourths cup Sugar
4 Eggs
1 One half cup Coconut, shredded
2 teaspoon Lemon rind, grated
1 One fourth cup Milk

FROSTING
8 ounce Cream cheese
One half cup Butter, softened
1 One half cup Confectioners' sugar
1 teaspoon Vanilla
4 tablespoon Milk (to thin frosting)

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~. 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 151/2" x 101/2" x
11/2" 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.

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini