Ingredients

Instructions

  1. Grease a 9x5 (2 L) loaf pan.
  2. Line with parchment paper, cutting to fit.
  3. In large bowl,beat sugar& butter until light& creamy,beat in the eggs,lemon rind& vanilla until fluffy.
  4. In a separate bowl,stir together flour,baking powder& salt.
  5. Gradually beat the flour mixture into sugar mixture alternately with the milk until mixture is smooth.
  6. Stir in gumdrops& coconut until well combined.
  7. Spoon into prepared pan and bake at 350 for 1-1 1/4 hrs.
  8. or until tester in centre comes out clean.
  9. DON"T OVERBAKE.
  10. Let cool in pan for 5 minutes.
  11. Turn out and let cool on wire rack completely.
  12. Lemon Glaze: In small bowl,whisk icing sugar& lemon juice until smooth.
  13. Drizzle glaze evenly over top of the cake& sprinkle with the chopped gumdrops.
  14. Can be refrigerated loosely covered for up to 1 week.
  15. If you would like to store longer, freeze the cake UNWRAPPED, then wrap carefully& store in freezer up to three months.