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 sugar; firm pack
4 tb Cream
4 tb Butter; melted
8 oz Coconut; shredded

Sift flour once, measure, add baking powder and salt, and sift together
three times. Heat milk , butter, and lemon rind over low flame until butter
is melted (do not scald). Remove from fire and cool slightly. Add lemon
juice to eggs and beat until thick and lemon-colored; add sugar gradually,
and beat until light and fluffy. Add flour, alternately with warm milk
mixture, mixing quickly but thoroughly. Bake in greased pan, 10×10″, in
moderate oven (350~) 35 minutes, or until done. Combine brown sugar, cream,
melted butter, and cocoonut and mix lightly until thoroughly blended.
Spread this mixture evenly over top of cake. Return cake to oven and bake
11-15 minutes longer, or until brown sugar mixture carmelizes. Cut in
squares. Good warm.