What a lovely cake. It is simple, but moist and delicious.
The toasted coconut provides a lovely crisp to the very moist cake.
The lemon flavor is subtle. The coconut cream gives a bit of the coconut through the cake.
You get small hints of the rum flavor, but it is not overwhelming.
The cake is so moist there is no need for and frosting. The powdered sugar gives you enough of the sweetness you need.
Really a nice small bit of sweetness for the end of your meal!
LEMON COCONUT CAKE
8 Ounces Shredded Coconut
1 Lemon Cake Mix
1 Box Instant Lemon Pudding
4 Eggs
1/2 Cup Canned Coconut Cream
1/2 Cup Fresh Lemon Juice
1/4 Cup Oil
1/4 Cup Rum
Powdered Sugar
Preheat oven to 350 degrees. Generously grease a 10 inch tube pan and sprinkle the bottom with half the coconut. Place remaining coconut on a baking sheet and toast until golden, stirring frequently, about 8 minutes. Combine remaining ingredients, except powdered sugar, in a large bowl. Using an electric mixer, beat at medium speed for 4 minutes. Stir in toasted coconut. Pour into prepared pan and bake 50 to 60 minutes. Place pan on a rack and cool completely. Remove from pan, invert onto serving plate and sprinkle liberally with powdered sugar.
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