Lemon Coconut Cake From Bon Appetite - cooking recipe

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

Preparation

Preheat oven to 350\u00b0F Generously grease 10-inch tube pan and sprinkle bottom with half of the coconut.
Place remaining coconut on baking sheet and toast until golden, stirring frequently, about 8 minutes.
Combine remaining ingredients except powdered sugar in large bowl. Using electric mixer, beat at medium speed 3 to 4 minutes.
Stir in toasted coconut.
Pour into prepared pan and bake 50-60 minutes or until cake tests done.
Place pan on rack and cool completely.
Remove from pan, invert onto serving plate and sprinkle liberally with powdered sugar.