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JUNE MOON CAKE 
1/2 lb. butter
5 eggs
1 tsp. baking powder
1 tsp. vanilla
2 c. sugar
3 c. flour
3/4 c. water

Cream butter and sugar, add eggs, one at a time, beating well after each addition. Add 7 tablespoons flour. Sift remaining flour with baking powder, add alternately with water to creamed mixture. Add vanilla. Pour into 2 prepared rectangular pans. Bake at 350 degrees until cake is done.

FILLING FOR CAKE:

2 c. apricots, drained
1 lg. can crushed pineapple & juice
1 c. sugar
2 cans flaked coconut

Combine first 3 ingredients with 1 can coconut. Cook together for 15 minutes. Spread on top and between layers of cake. Cover with remaining can of coconut.
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