Sugar (Coconut), butter or margarine, margarine, clarified butter
4 cups all-purpose flour
1/4 teaspoon baking powder
1 1/2 cups white sugar
3 eggs
2 teaspoons vanilla extract
1 1/3 teaspoons lemon extract
1 tablespoon lemon juice
2 tablespoons vegetable oil
1 1/2 cups chopped pecans
Preheat oven to 350 degrees F (175 degrees C). Stir together flour and baking powder. Set aside.
In a large bowl, cream together the butter or margarine and sugar until smooth. Beat in the eggs one at a time. Mix in the flour mixture. Beat in the vanilla, lemon extract, lemon juice and oil. Gradually blend in the pecans. Pour batter into ungreased 8- inch-square baking pan.
Bake in the preheated oven for 45 minutes, or until a toothpick inserted into the center of the pan comes out clean. Remove from oven and remove from pan. Cool completely before removing pan. Cool completely before removing pan. Replace pan with foil, and store in refrigerator. Brush foil lightly with lemon juice. Let cool completely before freezing.