1/2 c. butter, softened
1 c. sugar
4 1/2 tsp. lemon juice
2 eggs
1 1/2 c. self-rising flour
1/2 c. milk
1/4 c. coconut
1 tsp. lemon zest

Glaze:

1/4 c. confectioner's sugar
2 tbsp. lemon juice

Cream butter and sugar with the lemon juice. Add eggs, one at a time, and beat well after each addition. Add flour and milk, alternately. Stir in coconut and lemon zest. Pour into greased 8x4x2 loaf pan. Bake at 350 for 1 hr. Cool 10 minutes and remove from pan to a wire rack. Brush glaze over warm cake.

Nice for the hot, lazy days of Summer! A touch of the tropics!