Meyer Lemon Coconut Cake Delight

                        If you like coconut and lemon this will be come a favorite.

1.  In a small pot simmer for 1 hour:

                        2 large              Meyer Lemons,

                        4 cups               Water or enough to cover lemons

2.  Let lemons cool, open, remove seeds and place all of it in a food processor and blend.

   Preheat oven to 325º.

3. Add to food processor:

                        6                      Eggs

                        2 Tbs                Butter

                        1 cup                Coconut Cream

                        2 cups               Almonds Flour

                        ½ cup               Sugar (to taste)

                        1 tsp                 Baking Powder

4. Pour into buttered and floured bread or cake pan. I put parchment paper on the bottom of the pan.

    Bake for 60 -70 minutes or until knife come out clean.

Lemon Coconut Icing:

            1. In a medium mixing bowl Mix together  

4 Tbs                Butter, room temperature

                             1                      Lemon, juice

                            1½  cups           Powdered  Sugar

                            1 cup                Coconut shredded