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Coconut Pound Cake with Lemon Rum Glaze




Source of Recipe


Internet


List of Ingredients




3 1/2 cups flour
3 3/4 cups sugar
1/2 cup flaked coconut
1 tsp. vanilla extract
6 eggs
2 1/4 sticks (1 1/8 cups) butter, softened
1 cup toasted coconut flakes
1 tsp. coconut extract
1/4 tsp. baking soda
1/4 tsp. salt
1 (8 oz.) cream cheese

Preheat oven to 325. Spray pam into bottom and sides of bundt pan. Sift flour, baking soda and salt. Set aside. Cream butter and cream cheese til very fluffy. Add sugar and continue beating. Scrape down sides occasionally. Add eggs one at a time beating well after each one. Add extracts and beat well. Blend in lemon juice and fold in coconut flakes. Bake for 1 1/2 hours, coll 10 minutes in pan and then invert.

Glaze:
3/4 cup sugar
1/4 cup lemon juice
3 Tbsp. corn syrup
1/4 cup rum
rind of 1 lemon grated

Boil all ingredients for glaze for about 4 minutes and glaze cake after poking holes thru top.

Icing: Combine 2 cups powdered sugar plus 3 Tbsp. milk, blend well and drizzle over cake.

Sprinkle toasted coconut flakes all over top and sides.



Recipe