Lemon Coconut Bundt Cake

Lush, authentic and very satisfying

Yield: Serves 16

Ingredients

the cake:

1 1/4 cups (2 1/2 sticks) butter, softened

1 package (8 ounces) cream cheese, softened

3 cups granulated sugar

1 tablespoon fresh lemon juice

2 tablespoons vanilla extract

1/2 teaspoon coconut extract

3 cups flour

1/8 teaspoon salt

6 eggs

3/4 cup flaked coconut

the lemon glaze:

1 cup powdered sugar

1 tablespoon butter, softened

2 tablespoons lemon juice

2 teaspoons grated lemon zest

1 teaspoon coconut extract

1/4 cup flaked coconut

Add To

Nutrition Facts

Yield: Serves 16

Approximate Nutrient Content per serving:

Calories: 510

Calories From Fat: 225

Total Fat: 25g

Cholesterol: 136mg

Sodium: 187mg

Total Carbohydrates: 65g

Protein: 6g

Please Note: Nutritional values listed may vary from final results depending on actual measurements, products and brands used to prepare the recipe.

Directions:

Preheat oven to 325 degrees. Butter and flour a 10 inch Bundt pan.

the cake:
Cream together 2 1/2 sticks butter, cream cheese and granulated sugar in a large bowl until light and fluffy.

Add 1 tablespoon fresh lemon juice, vanilla extract and 1/2 teaspoon coconut extract.

Combine flour and salt in a medium bowl.

Add the eggs to the butter mixture two at a time, alternating with the flour mixture and mixing well after each addition.

Fold in 3/4 cup coconut. Pour batter into the prepared pan.

Bake for 1 1/2 hours or until top is golden brown and a toothpick inserted in the midpoint of the cake comes out clean.

Cool cake in the pan for 10 to 15 minutes, then invert onto a wire rack to continue cooling.

the lemon glaze:
Combine powdered sugar, 1 tablespoon softened butter, 2 tablespoons fresh lemon juice, lemon zest and 1 teaspoon coconut extract in a small bowl. Mix well.

Drizzle over the cooled cake.

Sprinkle 1/4 cup of coconut over the top.