Peachy Bundt Cake with Lemon Coconut filling
1 pkg yellow cake mix (NOT pudding in the mix)
1 cup peach nectar
4 tbl melted butter
1 tsp vanilla extract
2 tbl fresh squeezed lemon juice
1tbl lemon zest
6 oz cream cheese room temp
1/2 cup sugar
2/3 cup sweetened flaked coconut
preheat oven to 350. Grease and flour your bundt pan.
make filling: beat cream cheese, sugar, lemon zest and juice very well. add coconut beat again...set aside.
make cake: beat together cake mix, nectar, butter, vanilla, eggs. scrape sides well and beat 2 min. pour batter into pan and smooth. Carefully spoon filling onto batter..be careful not to let it touch the sides. (it will sink as the cake rises around it)
bake in center rack for 50+ minutes. (until cake springs back when you touch it.) let cool for about 5 min. run a knife around edges shake pan turn out onto a rack to cool.
stir peach nectar and confectioners sugar together to preferred thickness. drizzle over cooled cake.