Lemon Strawberry Coconut Easter Cake
"This tender, moist pound cake boasts the winning sweet/tart combo of lemon and strawberry. Drizzled with a lemon glaze and topped with shredded coconut and Easter candy, this holiday themed dessert is sure to please every bunny...."
INGREDIENTS
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1 1/2 cups (3 sticks) unsalted butter, soft
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2 1/2 cups Imperial Sugar Extra Fine Granulated Sugar
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5 large eggs, room temperature
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5 tablespoons fresh lemon zest, no white bitter pith
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1 tablespoon strawberry flavoring
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1 teaspoon salt
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3 1/4 cups all-purpose flour*
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1/2 teaspoon baking powder
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1/4 teaspoon baking soda
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1/4 cup lemon juice, room temperature
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3/4 cup orange juice, room temperature
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1 cup shredded coconut flakes, sweetened
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Glaze
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1 tablespoon fresh lemon zest
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2 tablespoon lemon juice
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1 cup Imperial Sugar Confectioners Powdered Sugar
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Decoration
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Easter egg candy, as needed
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2 cups shredded coconut flakes, sweetened
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*Spoon & Sweep method: Use a spoon to fill measuring cup with flour until required amount is obtained. Scooping measuring cup directly into flour bag will firmly pack flour resulting in too much flour required for recipe.
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