https://www.communityfoodsmarket.com/Recipes/Detail/4547/
Lush, authentic and very satisfying
Yield: Serves 16
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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.
Photo and food styling by Webstop
Please note that some ingredients and brands may not be available in every store.
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