Lemon Coconut Cake From Bon Appetite

• 2 2/3 cups shredded coconut
• 1 (18 1/2 ounce) package lemon cake mix
• 1 (3 3/4 ounce) box instant lemon pudding
• 4 large eggs
• 1/2 cup cream of coconut
• 1/2 cup fresh lemon juice
• 1/4 cup oil
• 1/4 cup dark rum
• powdered sugar

1. Preheat oven to 350u0b0F Generously grease 10-inch tube pan and sprinkle bottom with half of the coconut.
2. Place remaining coconut on baking sheet and toast until golden, stirring frequently, about 8 minutes.
3. Combine remaining ingredients except powdered sugar in large bowl. Using electric mixer, beat at medium speed 3 to 4 minutes.
4. Stir in toasted coconut.
5. Pour into prepared pan and bake 50-60 minutes or until cake tests done.
6. Place pan on rack and cool completely.
7. Remove from pan, invert onto serving plate and sprinkle liberally with powdered sugar.

shredded coconut, lemon cake, lemon pudding, eggs, cream of coconut, lemon juice, oil, dark rum, powdered sugar

Taken from www.food.com/recipe/lemon-coconut-cake-from-bon-appetite-484438 (may not work)