Categories: dessert, southern

Ingredients

• 1 c butter, softened
• 1 1/2 c sugar
• 1/2 c sweeteed flaked coconut
• 2 c flour
• 2 T cream of coconut
• 1 T fresh lemon juice
• 1 t vanilla extract
• 5 large eggs
• Confectioners' sugar

Directions

1. Preheat oven to 350F. Spray a 12 to 15 cup fluted pan with nonstick baking spray with flour.

2. In a large bowl, beat butter and sugar at medium speed with a mixer until fluffy. Stir in coconut. Gradually add flour to butter mixture, beating just until blended. Add cream of coconut, lemon juice, and vanilla, beating well. Add eggs, one at a time, beating well after each addition. Sppon batter into prepared pan.

3. Bake one hour or until a wooden pick inserted in center comes out clean. Cool in pan for 10 minutes. Remove from pan, and cool completely in wire rack. Sprinkle with confections sugar just before serving.

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