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, 10x10x2 inches, in moderate oven (350degrees F.) 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 to 15 minutes longer, or until brown sugar mixture carmelizes. Cut in squares. This cake is delicious warm but it also be served cold.
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|Serving Size: 1 Serving (2423g)|
|Recipe Makes: 1 Servings|
|Calories from Fat: 826 (11%)|
|Amt Per Serving||% DV|
|Total Fat 91.7g||122 %|
|Saturated Fat 50.2g||251 %|
|Monounsaturated Fat 26.5g|
|Polyunsanturated Fat 6.4g|
|Cholesterol 1054.4mg||324 %|
|Sodium 1570.7mg||54 %|
|Potassium 843.1mg||22 %|
|Total Carbohydrate 1732.7g||510 %|
|Dietary Fiber 6.5g||26 %|
|Sugars, other 1726.2g|
|Protein 52.6g||75 %|
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Calories per serving: 7774
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