Categories: Cakes, Jellyroll 
      Yield: 30 servings 
  
-----------------------------------SYRUP----------------------------------- 
  2 1/2 c  Sugar 
    3/4 c  Water 
      1 tb Lemon juice fresh 
 
------------------------------------CAKE------------------------------------ 
  2 1/4 c  Flour 
      2 ts Baking powder 
    1/4 ts Salt 
      1 c  Butter 
    3/4 c  Sugar 
      4    Eggs 
  1 1/2 c  Coconut, shredded 
      2 ts Lemon rind, grated 
  1 1/4 c  Milk 
 
----------------------------------FROSTING---------------------------------- 
      8 oz Cream cheese 
    1/2 c  Butter, softened 
  1 1/2 c  Confectioners' sugar 
      1 ts Vanilla 
      4 tb Milk (to thin frosting) 
  
  Bring sugar, water and lemon juice to a boil in a 
  heavy saucepan, over medium - high heat, stirring to 
  dissolve sugar. Let syrup boil for 1 minute. Set aside 
  to cool after it becomes clear. CAKE: Preheat oven to 
  350~. Combine flour, baking powder and salt. Set 
  aside. Cream butter and sugar until fluffy. Beat in 
  eggs one at a time. Mix in coconut and lemon rind. 
  Gently blend in flour mix, alternating with milk, 
  beginning and ending with flour. DO NOT overmix. Pour 
  into a buttered 15-1/2" x 10-1/2" x 1-1/2" baking pan. 
  Bake in center of oven 25 minutes, or until cake 
  shrinks away from sides of pan. Place on a rack. Pour 
  cooled syrup over hot cake. Let cool. 
   FROSTING: Cream together cream cheese and butter 
  until smooth. Blend in sugar and vanilla. Beat until 
  smooth. Thin frosting with milk until it falls in a 
  heavy ribbon from a spoon. Drizzle in a heavy random 
  pattern over cake, leaving some open spaces on surface 
  of cake.