Coconut Lemon Cake

Cake Ingredients
6 large eggs at room temperature
2 cups of granulated sugar
2 cups of all purpose flour
1 tablespoon of baking powder
5 tablespoons of fine shredded sweetened coconut
1 cup (2 sticks) of melted butter
1 lemon zest
Glaze Topping
1 cup of milk
1 cup of granulated sugar
Preheat oven at 350 and grease a 10x4 tube or bundt pan
Separate the eggs in two separate bowls.
Beat the egg whites on high until they form high peaks then leave aside
Beat egg yokes with sugar and melted butter; gradually add the flour and baking powder. Then you will begin to fold in the egg whites, lemon zest and coconut.
Pour into pan and bake for 1 hour.
After the cake comes out of the oven wait for just a few minutes and remove from pan to serving plate. Make sure the serving plate is a little bit bigger than the cake, because of the next step.
You will heat up 1 cup of milk with 1 cup of sugar and stir until the sugar dissolves. Then you will prick holes over the cake using a toothpick and then you’re going to slowly pour the glaze topping mixture over the warm cake. The cake will absorb everything, which is the secret as to why this cake is so moist. Lastly, you’ll decorate with shredded coconut over the top of the cake.