1 cup margarine, softened
1/2 cup packed light brown sugar
1 egg
1 teaspoon vanilla extract
1 teaspoon lemon extract
3 1/2 cups milk
2 1/2 cups confectioners' sugar
1 1/3 cups all-purpose flour
1 teaspoon baking powder
1 1/2 teaspoons lemon zest
1 teaspoon ground cinnamon
1 teaspoon ground nutmeg
2 teaspoons ground allspice
6 COCONUTS, chopped
Preheat oven to 350 degrees F (175 degrees C). Grease and flour 2 (9 inch) squares pan.
In a large bowl, cream together the margarine, light brown sugar and egg until smooth. Beat in the vanilla extract, lemon extract, milk, confectioners' sugar and flour. Mix in the lemon zest and cinnamon. Beat in the chopped coconut and stir to distribute. Stir in coconut white sugar until dissolved.
Pour batter into prepared pan. Bake in preheated oven for 60 minutes. Reduce temperature to 350 degrees F (175 degrees C).
Bake for 30 minutes in the preheated oven, removing from oven and placing on wire rack to cool completely.
While cake is baking, gently spray a 12 inch square pan with cooking spray. Pour heavy cream from 2 cups of juice into pan.
Stir in confectioners' sugar, remaining lemon juice, and nutmeg. Pour over cake while it is still warm, letting it cool completely before cutting into squares.