(2 Cakes… you simply just make one!)
Sugar Cake Mixture
3½ sticks butter
2½ cups sugar
6 eggs
3 1/3 cups flour
2 tsp. baking powder
1 cup sour cream
3 lemon peels & juice
Coconut Topping
1¾ sticks butter
1¼ cups sugar
4 eggs
4¼ cups coconut
Directions:
For sugar cake mixture: Preheat oven to 375º F degrees. Place butter and sugar in a large mixing bowl and whip until soft, approximately 3 minutes. Add one egg at a time while mixing. Add flour, baking powder, lemon peel and lemon juice and mix a couple of minutes. Butter 2 square baking pans (9″ x 9″ or 10 “x 10″) and then line with baking paper. Fill the two pans equally with dough and then bake for approximately 18 to 20 minutes. The cakes should almost be finished but still a little doughy in the middle. Carefully spread half of the coconut topping on each of the cakes and continue baking for another 10 -15 minutes or until top is browned. Cool and serve with some nice whipped crème or simply the way they are!! They are divine!!
For coconut topping: Mix butter and sugar together. Add one egg at a time and continue mixing until all of the eggs have been added and then finally mix in the coconut. Put the coconut topping on the partially baked cake and continue to bake for another 10-15 minutes or until browned.
Note: I typically freeze at least one entire cake so that I have it when unexpected guests arrive. Cut the cake into 1½” – 2″ square pieces. Place in a deep, long Tupperware container with parchment paper between levels, so you can stack the pieces! Enjoy!