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this was very good. It didn't have an overpowering lemon flavor, like some lemon desserts. I actually used Splenda instead of regular sugar (following Splenda.com's insructions for adjusting recipes). The flavor was perfect, and the coconut balanced out the tartness of the lemon. If you're one of those people who absolutely HAS to have your lemon desserts tart, then add a little grated lemon peel.

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Lightly Toasted April 19, 2004
Lemon Coconut Cake