Gold Cake

• 1/2 cup butter softened
• 1 tablespoon lemon zest grated
• 1 3/4 cups sugar
• 6 each egg yolks
• 2 1/2 cups cake flour sifted
• 1 tablespoon baking powder
• 1/2 teaspoon salt
• 1 cup milk
• 1 can coconut, shredded (desiccated)

1. Cream butter, add lemon rind, if desired.
2. Gradually add sugar, beating well at medium speed of an electric mixer.
3. Add egg yolks, one at a time, beating well after each addition.
4. Combine flour, baking powder, and salt; add to creamed mixture alternately with milk, beginning and ending with flour mixture.
5. Mix after each addition.
6. Pour batter into 2 greased and floured 9 inch round cakepans.
7. Bake at 350F (180C).
8. for 25 to 30 minutes or until a wooden pick inserted in center comes out clean.
9. Cool in pans 10 minutes; remove from pans, and let cool completely on wire racks.
10. Spread frosting between layers and on top and sides of cake.
11. Lightly sprinkle top and sides with coconut.

butter, lemon zest, sugar, egg yolks, cake flour, baking powder, salt, milk, coconut

Taken from recipeland.com/recipe/v/gold-cake-39047 (may not work)