Coconut Lemon Cake

Name: Coconut Lemon Cake
Ingredients: 1 cup (2 sticks) unsalted butter, room temperature, plus more for pan; 2 3/4 cups (sifted twice) Italian-style "00" flour, preferably King Arthur, plus more for pan; 1 tablespoon baking powder, preferably Italian; Pinch of coarse salt; 1 3/4 cups granulated sugar; Finely grated zest and juice of 2 large lemons; 4 large eggs; 1/2 cup canned coconut cream; 1 cup heavy cream; 2 tablespoons confectioners' sugar; 1 cup shredded coconut, lightly toasted

Coconut Lemon Cake was pinched from <a href="http://www.marthastewart.com/1134350/coconut-lemon-cake" target="_blank">www.marthastewart.com.</a>

"Brushing lemon simple syrup onto the cake helps keep it moist. Martha made this recipe on episode 506 of Martha Bakes...."

INGREDIENTS

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1 cup (2 sticks) unsalted butter, room temperature, plus more for pan

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2 3/4 cups (sifted twice) Italian-style "00" flour, preferably King Arthur, plus more for pan

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1 tablespoon baking powder, preferably Italian

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Pinch of coarse salt

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1 3/4 cups granulated sugar

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Finely grated zest and juice of 2 large lemons

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4 large eggs

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1/2 cup canned coconut cream

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1 cup heavy cream

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2 tablespoons confectioners' sugar

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1 cup shredded coconut, lightly toasted

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