Ingredients:

• 1/4 lb sweet butter and 2 tablespoons shortening
• 1 cup sugar
• 6 eggs separated
• 1 1/2 cups flour  (all purpose flour or cake flour)
• 1 tablespoon baking powder
• 1/2 teaspoon salt
• 1/2 cup milk
• 6 to 8 ounces of coconut

Method:

• Bring ingredients to boil and simmer  for 15 minutes.
•  Add lemon when it starts to boil
• Cream butter and shortening with the sugar.
• Add egg yolks and beat well.
• Add sifted dry ingredients alternately with milk.
• Add coconut and vanilla.
•   Beat egg whites until stiff and fold into mixture.
• Pour into   9 inch by 13 inch buttered baking pan and bake at 350 degrees for about 40 minutes.
• When done cut in pieces and pour hot syrup over warm cake.