White Chocolate Coconut Cakes

• 1/ 2 cup sugar
• 1/ 2 cup butter
• 3 eggs
• 2 Tablespoons lemon juice
• 1/ 2 teaspoon vanilla
• 1 1/ 2 cups flour
• 1/ 2 teaspoon baking soda
• 1/ 2 cup buttermilk
• 1/ 3 cup white chocolate chips, melted
• 1/ 2 cup coconut
• 2 teaspoon grated lemon peel
• 2 Tablespoons lemon juice

Heat oven to 350 degrees. Grease and flour pan; set aside. In a large bowl, beat sugar and butter on medium speed, until light and fluffy. Add eggs, one at a time, beating well after each addition. Stir in lemon juice and vanilla. Sift together flour and baking soda. Add flour mixture, alternating with buttermilk, mixing well and scraping bowl often. Blend in white chocolate, coconut, and lemon peel. Spoon batter into prepared pan and bake for 22-26 minutes, until toothpick comes out clean. Cool 10 minutes in pan; invert onto cooling rack and cool completley. Decorate as desired. Makes 6 cakes.