1/2cuptoasted shredded sweetened coconuttoasting instructions included below
Preparing the Cake
Preheat oven to 350 degrees F. Prepare a 10-inch by 5-inch loaf pan with non stick spray. (Optional) Line the pan with foil or parchment paper to allow for easy release of the loaf.
In a large mixing bowl or stand mixer, blend together the cake mix, pudding mix, water, oil, eggs and extract. Fold in the shredded coconut.
Pour the batter into the prepared pan and bake for 50-55 minutes, until a toothpick comes out clean and the top is golden brown. Leave the oven on to toast the coconut topping!
Cool for 10 minutes inside the pan and then remove and place on a cooling rack and allow the loaf to completely cool, about 1 hour.
Toasting the Coconut for topping (while the cake is cooling)
While the loaf is cooling, spread the 1/2 cup shredded sweetened coconut on a rimmed baking sheet. Bake at 350 degrees for about 10 minutes. Stir the coconut around every couple of minutes to prevent burning. The toasting is done once the coconut is golden brown in color.
In a medium sized bowl, beat together the butter, extract and cream cheese until combined.
Add in the powered sugar and mix until the frosting is smooth. Add the heavy cream and continue mixing until the frosting is creamy and thin enough to spread. NOTE: If needed, add more heavy cream 1 tablespoon at a time until the desired consistency is reached.
Spread the frosting on your cooled cake loaf, top with the toasted coconut and lemon zest. Slice and enjoy!