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:
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