1 cup nonfat evaporated milk
1 cup butter
2 eggs
1 teaspoon vanilla extract
1 1/2 cups all-purpose flour
2 teaspoons baking powder
2 teaspoons baking soda
1 teaspoon salt
1/2 cup chopped pecans
1 teaspoon lemon zest
1 cup all-purpose flour
1 teaspoon baking soda
1/2 teaspoon salt
1 teaspoon vanilla extract
2 cups shredded coconut
1 cup chopped pecans
1 1/2 cups white sugar
3 ounces cream cheese, softened
1/2 cup white sugar
1/4 cup lemon zest
1/2 cup butter
2 tablespoons lemon juice
1/4 cup lemon zest
1/4 cup water
3 cups water
2 teaspoons vanilla extract
1/3 cup white sugar
1/2 teaspoon lemon zest
1/2 cup chopped pecans
1/4 cup margarine
1/2 cup honey
Preheat oven to 350 degrees F (175 degrees C). Grease and flour 2 (9 inch) round pans. Sift together the flour, baking powder, baking soda, salt, pecans and lemon zest. Set aside.
In a large bowl, cream together butter, egg and vanilla until light and fluffy. Beat in the flour mixture alternately with the milk, mixing just until incorporated. Mix in the flour mixture, mixing just until incorporated. Fold in the coconut, pecans, sugar, cream cheese, 1/4 cup sugar and lemon zest. Beat in the lemon juice, mixing just until incorporated. Pour batter into prepared pans.
Bake in the preheated oven for 35 minutes, or until a toothpick inserted into the center of the cake comes out clean. Allow to cool slightly on wire racks. Cut into 1/2 inch squares.
In a small bowl, mix together sugar cream cheese, 1/2 cup sugar cream cheese and lemon zest. Spread onto cooled cake slices. Chill in refrigerator for 3 hours, or until set. Cut into squares. Serve warm or cold.