Coconut Pound Cake with Lemon-Mint Glaze

I found this recipe while browsing the Internet the other day and made if for breakfast last Sunday. Served with fresh fruit and yogurt it was just the right breakfast for a Sunday. This was yummy,  I love anything with coconut and lemon..... YUM! I made it just like the recipe said only I poked the top of mine with a toothpick making a hole about every inch or so, this makes it so the glaze can seep down into it. Yummy! I liked the minty glaze but when I didn't tell my family what was in it, they didn't really taste that much mint but I did. I think it would be just as good without it and maybe adding a little more lemon or coconut extract to the glaze. Either way you make it would be delicious!

Coconut Pound Cake with Lemon-Mint Glaze
serves 16

For the Cake:
3 cups cake flour (I used regular flour, and it turned out great)
1/4 teaspoon salt
1 cup butter, softened but cool
6 ounces cream cheese, softened but cool
2 1/2 cups granulated sugar
5 extra large eggs at room temperature
1/2 teaspoon pure vanilla extract
1/2 teaspoon lemon extract
1/4 teaspoon coconut extract
3 Tablespoons unsweetened coconut milk
1 cup sweetened shredded coconut, finely chopped
1 teaspoon lemon zest

For the Glaze:
1/2 cup water
1 Tablespoon fresh lemon juice
2/3 cup granulated sugar
1/3 cup fresh mint leaves

Preheat to 325º F. Grease and flour a 10-cup Bundt pan or two loaf pans.
For the Cake:Over a sheet of wax paper, sift together the flour and salt; set aside. In the bowl of a stand mixer fitted with the paddle attachment, beat the butter and cream cheese until smooth and creamy, about 1 minute. Add the sugar and continue beating, stopping the mixer occasionally to scrape down the sides of the bowl, until light and fluffy, about 5 minutes. Add the eggs one at a time, beating well after each addition. Add the extracts and mix until combined. Reduce the speed to low and using the wax paper as a funnel, add half the flour mixture, then the coconut milk, then the remaining flour mixture. Beat each addition just until incorporated, stopping the mixer occasionally to scrape down the sides of the bowl. Using a rubber spatula, stir in the coconut and lemon zest. Spoon the batter into the prepared pan and spread evenly. Bake for 1 1/4 hours or until a toothpick inserted into the center of the cake comes out clean. Transfer to a wire rack and cool in the pan for 10 minutes. Set the rack over a baking sheet and invert the cake onto the rack.

For the Glaze:
In a small saucepan, combine the water, lemon juice and sugar. Cook over low heat just until the sugar dissolves. Add the mint and simmer for 3 minutes. (If you don't have mint leaves, leave them out and add another Tablespoon of lemon juice or maybe 1/2 teaspoon coconut extract... I think it would be just as good) Strain the mixture through a fine-mesh sieve and discard the mint.  Poke holes over the top of the bundt cake or loaves with a toothpick and spoon the warm cake with the glaze. Let the cake cool completely before serving. Enjoy!