Lemon Coconut Cake Recipe

• 3 cups All Purpose Flour
• 1 tbsp Baking Powder
• ½ tsp Salt
• 1 tbsp Lemon Extracts
• 1 cup Butter (softened)
• 2 cups Sugar
• 4 large Eggs
• 1 cup Milk
• ¾ cup Lemon Juice
• ½ cup Confectioner’s Sugar
• 1 cup Cream Cheese Frosting
• 1½ cup Sweetened Flaked Coconut
• ½ cup Dry Fruits (chopped)

• Combine flour, baking powder, salt and lemon extracts and set aside.
• Blend together butter, eggs, milk and sugar on high speed until very smooth. Gradually add to flour mixture and mix to combine well.
• Pour the batter into a 3 buttered and floured cake pans and bake at 350 degrees F for 18-20 minutes until a toothpick inserted the center comes out clean.
• While baking combine lemon juice and confectioner’s sugar and simmer on low heat until mixture thickens.
• Unmold the cakes on a tray and pour the syrup over each of them evenly.
• Allow cooling and spread with cream cheese frosting.
• Arrange each cake in layers and garnish with generously with coconut flakes. Sprinkle with dry fruits.