Coconut Sponge Surprise

• 2 Tbsp. butter
• 1 c. sugar
• 4 egg yolks
• 3/4 c. ground coconut
• 1 c. milk
• 1/3 c. lemon juice
• 1 tsp. grated lemon rind
• 1/4 tsp. salt
• 2 Tbsp. flour
• 4 egg whites

1. Preheat oven to 375u0b0.
2. Grease a 10 x 6-inch Pyrex pan or a 1 1/2-quart casserole dish.
3. Cream butter.
4. Add sugar gradually. Cream until light and fluffy.
5. Add yolks and beat well.
6. Add lemon juice, rind and salt.
7. Blend in.
8. Fold in coconut, flour and milk. Beat egg whites until very stiff and carefully fold into yolk batter until no egg white shows.
9. Pour into the prepared pan.
10. Set in a pan of hot water in a 375u0b0 oven.
11. Bake for 35 to 40 minutes. Serve warm at room temperature or chill, if desired.
12. Garnish with whipped cream and toasted coconut.

butter, sugar, egg yolks, ground coconut, milk, lemon juice, lemon rind, salt, flour, egg whites

Taken from www.cookbooks.com/Recipe-Details.aspx?id=717231 (may not work)