CAKE: Grease base and sides of a 9"x5" loaf pan; line with parchment paper, cutting paper to fit. In a large bowl using an electric mixer, beat sugar and butter until light and creamy. Beat in eggs, lemon rind, and vanilla until fluffy. In a separate bowl, stir together flour, baking powder and salt. Gradually beat flour mixture into sugar mixture alternately with milk until mixture is smooth. Stir in gumdrops and coconut until well combined. Spoon batter into prepared pan; bake in a 350¼F oven for 1 to 1 1/4 hours or until tester comes out clean. Don't overbake. Let cool in pan for 5 minutes. Turn out; let cool completely on wire rack.

LEMON GLAZE: In a small bowl, whisk together icing sugar and lemon juice until smooth. Drizzle glaze evenly over top of cake; sprinkle evenly with gumdrops. Cake can be refrigerated, loosely covered, for up to a week. For longer storage, freeze unwrapped cake, then wrap carefully and store in freezer for up to 3 months. Use sharp serrated knife to cut cake.(458 calories per serving)

Makes about 10 servings.