Prunier's Market Recipes
https://2098.shurfinestores.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.
Prunier's Market Recipes
https://2098.shurfinestores.com/Recipes/Detail/4547/