Ingredients
1/2 cup all-purpose flour1/3 cup sugar3 tablespoons cold butter1/2 cup sweetened shredded coconutBATTER:2-1/4 cups all-purpose flour1/2 teaspoon salt1/2 teaspoon baking powder1/2 teaspoon baking soda3/4 cup cold butter, cubed2/3 cup vanilla yogurt1 tablespoon lemon juice2 teaspoons grated lemon zest1 large egg1 large egg yolk1/2 cup lemon curdGLAZE:1/2 cup confectioners’ sugar1 teaspoon water1 teaspoon lemon juice
Preparation
In a small bowl, combine the flour and sugar. Cut in butter until mixture resembles coarse crumbs. Stir in coconut; set aside.
For batter, in a large bowl, combine the flour, salt, baking powder and baking soda. Cut in butter until mixture resembles coarse crumbs. Combine the yogurt, lemon juice, zest, egg and egg yolk; stir into crumb mixture just until moistened (batter will be stiff).
Spread 2 cups batter in a greased 9-in. springform pan; sprinkle with 3/4 cup of coconut mixture. Drop 1/2 teaspoonfuls of lemon curd over the top to within 1/2 in. of edge. Carefully spoon remaining batter over lemon curd; sprinkle with remaining coconut mixture.
Place pan on a baking sheet. Bake at 350° for 55-60 minutes or until a toothpick inserted near the comes out clean. Cool for 10 minutes. Carefully run a knife around the edge of pan to loosen; remove sides of pan. Combine the glaze ingredients; drizzle over warm cake.
