Martha Stewart's Coconut Lemon Bundt Cake
Ingredients:
2 sticks unsalted butter + more for pan
1 tbsp baking powder
Coarse salt, a pinch
2 3/4 cups Italian style "00" flour
1 3/4 cups granulated sugar
4 large eggs
2 large lemons, zest + lemon juice
1 cup heavy cream
1/2 cup coconut cream
2 tbsp confectioners' sugar
1 cup lightly toasted shredded coconut
Instructions:
1. Preheat oven to 325 degrees.
2. Butter and flour Bundt pan.
3. Sift together flour, baking powder and salt in a bowl.
4. Beat butter, sugar and lemon zest until light and fluffy.
5. Add eggs and beat well.
6. Gradually whisk in flour mixture, alternating with coconut cream.
7. Pour batter in prepared Bundt pan.
8. Bake it for 45 minutes.
9. Now to make lemon syrup, add lemon juice, sugar and water, stir well.
10. Transfer cake on wire rack to cool.
11. Brush lemon juice on cake.
12. Now whisk cream until soft peak form.
13. Whisk in confectioners' sugar.
14. Spread whipped cream on cake, add toasted coconut.
15. Serve.
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