Ingredients:

• 3 cups water
  
• 10 tablespoons cornstarch
  
• 1/2 cup lemon juice
  
• 4 egg yokes
  
• 3/4 teaspoon salt
  
• 1 tablespoon grated lemon rind
  
• 1 1/2 cup sugar
  
• 1 tablespoon butter
  
• 1 1/2 cup shreaded coconut
  

Instructions:

• Put 2 cups of the water, and 1 cup of the sugar in with all lemon juice and salt in the top of a double boiler
  
• Bring to boil over direct heat and then place over boiling water in the double boiler
  
• Make a paste of the remaining cup of COLD water and the cornstarch
  
• Carefully add the cornstarch paste to the mix in the double boiler, stiring constantly
  
• Cook 5 minutes, stirring constantly
  
• Beat the egg yokes with 1/2 cup of sugar
  
• Add slowly to the cooking mix
  
• Cook another 2 minutes, stirring constantly
  
• Add lemon rind and butter
  
• Cool 10 minutes before frosting cake
  
• Sprinkle with coconut
  

Notes:

• This was among my mom's hand written recipies.
  
• Her notes didn't mention what to put it on, but I guess it would be better on the Sponge Cake than the Spice Cake