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Coconut Surprise

2 tbs butter
1 cup sugar
4 eggs, separated
1/3 cup lemon juice
1 tsp grated lemon rind
1/4 tsp salt
3/4 to 1 cup freshly grated coconut
1 tbs potato starch
1 cup milk

In a large mixing bowl, cream the butter. Gradually add the sugar
and cream together until light and fluffy. Add the egg yolks and
beat well. Add the lemon juice, lemon rind and salt and blend
well. Fold into the coconut and potato starch. Stir in the milk.

In a clean medium sized bowl beat the egg whites until stiff but
not dry. Fold them into the lemon-coconut mixture. Pour the batter
into a greased 6x10 inch baking dish or a 1 1/2 quart casserole.
Set the dish into a pan containing 1 inch of hot water and bake in
a preheated 375 degree F oven for 35-40 minutes. Chill if desired.
Garnish servings with toasted coconut.

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