1 cup margarine
4 eggs
3/4 cup white sugar
1 teaspoon vanilla extract
1 1/3 cups all-purpose flour
1 cup milk
1 teaspoon lemon zest
2 teaspoons baking soda
1 1/2 teaspoons baking powder
1 cup margarine
1 cup white sugar
1 cup flaked coconut
Preheat oven to 350 degrees F (175 degrees C). Grease and flour 2 (2 ounce) pans.
In a large bowl, cream together the margarine, eggs, sugar and vanilla until smooth. Beat in the flour, baking soda, baking powder and margarine. Beat in the flour mixture until well blended. Stir in the milk, lemon zest and lemon juice until well blended. Combine the margarine, sugar and coconut, stir into the creamed mixture until just blended. Transfer the batter into the prepared pans.
Bake in the preheated oven for 35 to 45 minutes, or until a toothpick inserted into the center of the cake comes out clean. Allow to cool completely before frosting.
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