Ingredients

• 3 cups cake flour
• 1 cup unsweetened shredded coconut (‘Bob’s Red Mill’ brand)
• 3 tsp baking powder
• Dash of nutmeg
• 1/4 tsp cinnamon
• 1/2 tsp salt
• 8 oz. Anchor unsalted butter
• 1 1/2 cups sugar
• 5 XL eggs
• 2 tsp clear vanilla essence
• 2 tsp lemon essence
• 1/2 cup evaporated milk
• 1/2 cup unsweetened pineapple juice

Directions

1. Mix together dry ingredients & coconut; set aside
2. Cream butter & sugar until light & fluffy
3. Add eggs, one at a time
4. Alternately, add flour mixture with milk, juice, and essence, mixing on lowest speed
5. Pour mixture into a greased 9″ x 13″ dish and bake for about 45 mins at 325°F
6. Refrigerate after 1 day