1 package lemon or yellow cake mix
1 can (400 mL) Thai Kitchen® Coconut Milk, well stirred
1 tablespoon (15 mL) lemon extract
Lemon Glaze (recipe follows)
1/4 cup (50 mL) flaked coconut, toasted
PREHEAT oven to 350°F, 180°C. Beat cake mix, coconut milk, eggs and extract in large bowl with electric mixer on low speed just to moisten. Beat on medium speed 3 minutes.
POUR into greased and floured 10-cup Bundt pan.
BAKE 35 minutes or until toothpick inserted in center comes out clean. Cool in pan 10 minutes. Invert cake onto wire rack. Cool completely. Drizzle with Lemon Glaze. Sprinkle with toasted coconut. Let stand until glaze is set.
Lemon Glaze: Mix 1 1/2 cups (375 mL) confectioners’ sugar, 1 tablespoon (15 mL) water and 1/2 teaspoon (2 mL) lemon extract in medium bowl until smooth. If necessary, stir in 1 to 3 additional teaspoons water until glaze is of desired consistency.