1 package (2-layer size) lemon or yellow cake mix
1 can (13.66 ounces) Coconut Milk, well stirred
1 tablespoon lemon extract
Lemon Glaze (recipe follows)
1/4 cup flaked coconut, toaste
Mix 1 1/2 cups confectioners sugar, 1 tablespoon water and
1/2 tsp lemon extract - stir 'til smooth. Spoon over cake and top with some toasted coconut
PREHEAT oven to 350°F. Beat cake mix, coconut milk,
eggs and extract in large bowl with electric mixer on
low speed just to moisten. Beat on medium speed
POUR into greased and floured 10-cup Bundt pan.
BAKE 35 minutes or until toothpick inserted in center
comes out clean. Cool in pan 10 minutes. Invert cake
onto wire rack. Cool completely. Drizzle with Lemon Glaze.
Sprinkle with toasted coconut. Let stand until glaze is set.
Not a NESTLÉ®-tested recipe.