Coconut cake from patrick and gina neely's recipe

Ingredients

• Nonstick baking spray, for pan
• 2 1/2 cups all-purpose flour, plus more for dusting
• 1/2 teaspoon salt
• 2 teaspoons baking powder
• 2 sticks unsalted butter, room temperature
• 2 1/2 cups sugar
• 6 large eggs
• 1 teaspoon vanilla extract
• 1 teaspoon coconut extract
• 1 cup canned unsweetened coconut milk
• cream cheese lemon Glaze, recipe follows
• 1/2 cup flaked coconut
• 3 tablespoon Cream Cheese
• 1 ½ cup powdered sugar
• 2 teaspoon lemon juice
• 2 tablespoon milk

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Preparation

• Preheat oven to 350 degrees F.
• Spray a Bundt pan with nonstick baking spray and dust with flour. In a small bowl, whisk together the flour, salt, and baking powder.
• In a large bowl, using a hand mixer, cream the butter and sugar together until light and fluffy, about 5 minutes. Beat in the eggs, 1 at a time. Once incorporated, add the extracts.
• Stir in the coconut milk and beat until combined. Slowly beat in the dry ingredients until the mixture is smooth. Pour the batter into the prepared pan and bake until a cake tester comes out clean, about 1 hour 10 minutes.
  
• Cool cake 5 minutes before turning it out onto a rack. Let cool completely on the rack. Once the cake has cooled, ladle the glaze over the cake, and top with flaked coconut. Let glaze set before serving.
• Transfer the cake to a platter or serving dish and slice. Blend all ingredients until smooth. Let stand for 20 minutes to thicken.

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