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Lemon Curd Coffeecake




Source of Recipe


Marsha


List of Ingredients




1/2 cup all-purpose flour
1/3 cup sugar
3 tablespoons cold butter
1/2 cup flaked coconut

Batter:
2 1/4 cups all-purpose flour
1/2 teaspoon salt
1/2 teaspoon baking powder
1/2 teaspoon baking soda
3/4 cup cold butter
2/3 cup vanilla yogurt
1 tablespoon lemon juice
2 teaspoons grated lemon peel
1 egg
1 egg yolk
1/2 cup lemon curd

Glaze:
1/2 cup confectioners' sugar
1 teaspoon water
1 teaspoon lemon juice

Recipe



In a bowl, combine the flour and sugar. Cut in butter until mixture resembles coarse crumbs. Stir in coconut; set aside.

For batter, combine the flour, salt, baking powder and baking soda in a bowl. Cut in butter until mixture resembles coarse crumbs. Combine the yogurt, lemon juice, peel, egg and 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 comes out clean.

Cool for 10 minutes; remove sides of pan.

Combine the glaze ingredients; drizzle over warm cake.