• Preheat oven to 325 degrees F
• Grease and flour a 10 or 12 cup bundt pan.
• Zest and Squeeze the juice from one lemon. (We used ¼ cup juice- if you have less, make up the difference with a bit of water). Set aside.
• Sift the cake mix into your mixing bowl. Add the flour, lemon pudding mix, and sugar and combine.
• Add all of the other ingredients to the bowl (except for the flaked coconut): zest and juice of one lemon, vegetable oil, sour cream, our eggs, Limoncello, lemon extract, coconut extract, and milk.
• Mix at low speed for about ten seconds to incorporate before increasing to medium speed for two minutes.
• Gently stir in the coconut. Scoop the cake batter into the prepared bundt pan.
• Bake for 45-50 minutes or until a skewer or toothpick inserted into the cake comes out clean or with just a few crumbs attached.
• During the last 15 minutes of baking, make the glaze.

Glaze Instructions

• In a saucepan, stir the glaze ingredients (sugar, butter, water, limoncello) over low heat until butter has melted. Raise the heat to medium heat, stirring constantly until it begins to boil. (Be careful-It may boil over if you are not stirring.) Boil for 3 minutes and remove from heat.
• Pull the bundt cake out of the oven and place on a cooling rack. Pour the warm glaze over the cake (still in pan) and let it sit for 15 minutes to absorb. *We reserved about ¼ cup for later.
• After 15 minutes has passed, when the glaze has been absorbed, place your cake plate/pedestal upside down against the cake pan and then flip it all as one so that the cake plate is now right side up with the inverted pan on top. Remove the can pan to reveal the cake. If you reserved any of the glaze you can use a pastry brush to brush over any missed areas as needed.
• Serve the cake just as it is, or you can sprinkle the top with a bit of coconut and lemon zest.
• This cake is fine to sit at room temperature for 2-3 days under a cake dome or in an airtight container. It is such a great cake, we especially love it when it is still warm!