Lemon Coconut Cake from Bon Appetite |
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Prep Time: 20 Minutes Cook Time: 60 Minutes |
Ready In: 80 Minutes Servings: 12 |
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I have had this clipped recipe for many years. It is so yummy yet easy to make. It is prepared in a tube pan and only has a dusting of powdered sugar for icing. Ingredients:
2 2/3 cups shredded coconut |
1 (18 1/2 ounce) package lemon cake mix |
1 (3 3/4 ounce) box instant lemon pudding |
4 large eggs |
1/2 cup cream of coconut |
1/2 cup fresh lemon juice |
1/4 cup oil |
1/4 cup dark rum |
powdered sugar |
Directions:
1. Preheat oven to 350°F Generously grease 10-inch tube pan and sprinkle bottom with half of the coconut.
2. Place remaining coconut on baking sheet and toast until golden, stirring frequently, about 8 minutes.
3. Combine remaining ingredients except powdered sugar in large bowl. Using electric mixer, beat at medium speed 3 to 4 minutes.
4. Stir in toasted coconut.
5. Pour into prepared pan and bake 50-60 minutes or until cake tests done.
6. Place pan on rack and cool completely.
7. Remove from pan, invert onto serving plate and sprinkle liberally with powdered sugar.
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