Coconut Pound Cake

3 C. cake flour
1/4 t. salt
2 sticks unsalted butter (16 T.)
6 oz. cream cheese
2-1/2 C. sugar
5 eggs
1/2 t. lemon extract
1/2 t. vanilla extract
3 T. pure unsweetened coconut milk
3/4 C. unsweetened shredded coconut
1 t. finely grated lemon zest

Have all ingredients at room temperature. Position oven rack in lower third of oven & preheat to 325°. Grease & flour a cathedral (or bundt) cake pan.

To make cake, over a sheet of waxed paper, sift together flour & salt; set aside. In the bowl of an electric mixer fitted with a flat beater, beat the butter & cream cheese on medium speed till creamy & smooth, 30-45 seconds. Add sugar & continue beating, stopping occasionally to scrape down the sides of the bowl, until light & fluffy, about 5 minutes. Add the eggs, one at a time, beating well after each addition. Add the extracts & reduce speed to low. Add half the flour mixture, then the coconut milk, then the rest of the flour. Beat each addition until just incorporated, stopping mixer occasionally to scrape down sides of bowl. Using a rubber spatula, stir in the coconut & lemon zest. Spoon batter into the prepared pan & spread evenly. Bake until a pick inserted near the center comes out clean, about 1-1/4 hours. Cool, upright in pan, on a wore rack for 10 minutes. Set rack over a sheet of waxed paper & invert cake out of pan onto rack. Brush warm cake with glaze:

1/2 C. water
1 T. fresh lemon juice
2/3 C. sugar

To make glaze, in a small saucepan over low heat, combine all 3 ingredients & stir just until sugar dissolves. Add 1/3 C. fresh mint leaves (optional) & simmer for 3 minutes. (If omitting mint, just simmer sugar mixture) Strain mixture thru a fine sieve & discard leaves. Brush warm cake with glaze. Let cake cool completely before serving. Serves 16.

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