Gold Cake

1/2 c Butter or margarine;

-softened 1 tb Grated lemon rind (optional)

1 3/4 c Sugar

6 Egg yolks

2 1/2 c Cake flour; sifted

1 tb Baking powder

1/2 ts Salt

1 c Plus 3 tablespoons milk

Seven-minute frosting See recipe for 1 cn Flaked coconut (3-1/2 oz)

Recipe by: Southern Living

Cream butter; add lemon rind, if desired. Gradually add sugar, beating well at medium speed of an electric mixer. Add egg yolks, one at a time, beating well after each addition. Combine flour, baking powder, and salt; add to creamed mixture alternately with milk, beginning and ending with flour mixture. Mix after each addition. Pour batter into 2 greased and floured 9-inch round cakepans. Bake at 350 degrees for 25 to 30 minutes or until a wooden pick

inserted in center comes out clean. Cool in pans 10 minutes; remove from pans, and let cool completely on wire racks. Spread Seven-Minute Frosting between layers and on top and sides of cake. Lightly sprinkle top and sides with
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