Ingredients
1-1/2 cups butter, softened1 package (8 ounces) cream cheese, softened3 cups sugar6 large eggs, room temperature2 teaspoons coconut extract1 teaspoon vanilla extract1/8 teaspoon almond extract3 cups all-purpose flour1/2 teaspoon baking powder1/2 teaspoon salt2 cups sweetened shredded coconutGLAZE:1/2 cup sugar1/4 cup lime juice1 teaspoon grated lime zest1 teaspoon coconut extractToasted sweetened shredded coconut, optional
Preparation
Preheat oven to 350°. Grease and flour a 10-in. fluted tube pan.
In a large bowl, cream butter, cream cheese and sugar until light and fluffy. Add 1 egg at a time, beating well after each addition. Beat in extracts. In another bowl, whisk flour, baking powder and salt; gradually beat into creamed mixture just until combined. Fold in coconut.
Transfer batter to prepared pan. Bake 75-85 minutes or until a toothpick inserted in center comes out clean. Cool in pan 20 minutes before removing to a wire rack to cool completely.
In a small saucepan, combine glaze ingredients. Cook and stir over medium heat 2-3 minutes or until sugar is dissolved. Brush over cake. If desired, sprinkle with coconut.
