LEMON COCONUT CAKE

INGREDIENTS:

1 cup unsalted butter softened
1 ½ cup sugar
1 cup cream of coconut
4 large eggs large room temp
½ teaspoon coconut extract
½ teaspoon lemon extract
1 Tablespoon lemon zest
2 ½ cups flour
2 teaspoons baking powder
½ teaspoon baking soda
½ teaspoon salt
1 cup shredded sweetened coconut
1 cup whole milk

Frosting
½ cup unsalted butter softened
4 cups powdered sugar
2 Tablespoons lemon juice
1 Tablespoon lemon zest
3 Tablespoons milk
1 cup shredded sweetened coconut flakes toasted

INSTRUCTIONS:

Preheat the oven to 350° and spray a 9×13 pan with pan spray and set aside.
In the bowl of a mixer, beat the softened butter and sugar on medium together until light and fluffy. Beat in the cream of coconut until smooth. Add in the eggs one at a time, mixing until fully incorporated before adding the next egg. Add the extracts, lemon zest, and milk and mix on medium-low until combined.
In a separate bowl sift together the flour, baking powder, baking soda, and salt. In 2-3 additions add the flour mixture into the wet ingredients until combined. Beat on medium for 2 minutes. Fold in the shredded coconut.
Pour the batter into the prepared pan and bake for 35-40 minutes, or until a toothpick comes out clean from the center of the cake and the cake springs back when pressed.
Cool completely and frost with the icing. Top with the toasted coconut and enjoy.
Frosting
Beat the softened butter until light and fluffy. Add the powdered sugar and mix on low until combined. Turn the speed up and beat in the lemon juice, lemon zest, and milk until smooth.