Ingredients:
1/2 cup all-purpose flour
1/3 cup sugar
3 tablespoons cold butter
1/2 cup flaked coconut
2 1/4 cups all-purpose flour
1/2 teaspoon salt
1/2 teaspoon baking soda
3/4 cup cold butter
2/3 cup vanilla yogurt
1 tablespoon lemon juice
2 teaspoons grated lemon peel
1 eggs
1 egg yolks
1/2 cup lemon curd
1/2 cup confectioners’ sugar
1 teaspoon water
1 teaspoon lemon juice
Directions:
Coconut Mixture:.
In bowl combine flour and sugar.
Cut in butter until mixture resembles coarse crumbs.
Stir in coconut.
Set aside.
For Batter:.
Combine flour, salt, baking powder and baking soda in bowl.
Cut in butter until mixture resembles coarse crumbs.
Combine the yogurt, lemon juice, peel, egg and yolk.
Stir into batter mixture just until moistened. (Batter will be stiff.).
Spread 2 c batter in a greased 9 inch fluted baking dish.
Sprinkle with 3/4 c coconut mixture.
Drop 1/2 teaspoon fulls of lemon curd over the top to within 1/2″ of edge. Carefully spoon remaining batter over lemon curd.
Sprinkle with remaining coconut mixture.
Place pan on baking sheet.
Bake at 350 for 55-60 minutes or until a toothpick comes out clean.
Cool for 10 minutes.
Combine the glazed ingredients.
Drizzle over warm cake.
Servings: 10-12
Time preparation: 30 min.
Time total: 85 min.