Topping:

1 c. sour cream
2 tbsp. sugar
2 tbsp. lemon juice

Combine sour cream with sugar and lemon juice. Beat together well and spread on top of cake. Decorate with crumbs and more coconut. Chill in refrigerator several hours before serving.

Crust:

Mix crumbs with butter. Press into an 8 inch pie pan. (Save a few crumbs to sprinkle over the top when done.)

Filling:

2 tbsp. lemon juice
1 tsp. Griffin's Vanilla
1/4 tsp. salt
2 eggs
1/3 c. Griffin's Fancy Shred Coconut

Mix cream cheese with sugar. Add lemon juice, vanilla, and salt. Then add eggs, beating well after each addition, and coconut. Pour into crust and bake in 375°F oven for 25 to 30 minutes. Test as you would for custard pie. Remove from oven and let cool about 5 minutes.