The Markets LLC Recipes
https://www.themarketswa.com/Recipes/Detail/4547/
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
|
|
|
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.
Photo and food styling by Webstop
Please note that some ingredients and brands may not be available in every store.
The Markets LLC Recipes
https://www.themarketswa.com/Recipes/Detail/4547/