CAKE (2 loaves) :
1 c. butter
2 c. sugar
3 tbsp. lemon juice
4 eggs
3 c. all-purpose flour
2 tsp. baking powder
3/4 tsp. salt
1/2 c. evaporated milk
1/2 c. milk
Grated peel of 2 lemons
3/4 c. flaked coconut

GLAZE:

1/2 c. lemon juice
1 c. powdered sugar

Preheat oven to 350 degrees. Grease and flour two 8 x 4 inch loaf pans; set aside. To prepare cake, in large bowl, with electric mixer on medium, beat butter, sugar and lemon juice until light and fluffy. Add eggs, one at a time, beating well after each addition.

Sift together flour, baking powder and salt. In small cup combine evaporated milk and milk. Alternately add dry ingredients and milk to butter mixture in three additions. Do not over beat. Fold in lemon peel and cool.

Divide batter evenly between pans. Bake 1 hour and 20 minutes or until cake tester inserted in center comes out clean. Remove from oven. With toothpick or fork, prick halfway through loaves.

To prepared glaze, stir lemon juice into sugar until well-blended. Brush over top of loaves. Cool 20 minutes in pans. Remove cakes to wire rack and cool completely.

Preparation time: 40 minutes. Total time: 2 hours and 10 minutes. Enjoy.