Coconut Rosewater Cake

I stole a recipe from NPR, who stole it from "The California Cook" (and we both made adjustments). So here is my version of the rosewater cake:






Ingredients:
*1 3/4 cups all-purpose flour
*1 teaspoon baking soda
*1 teaspoon baking powder
*1 cup unsalted butter at room temperature (2 sticks)
*1 cup sugar
*3 large eggs at room temperature
*2 teaspoons coconut extract
*1 tablespoon rosewater 
*1 cup vanilla or lemon yogurt (I used both)


Directions:

Preheat oven to 350 degrees. Grease and flour a 12-cup bundt pan. Sift
the flour, baking soda and baking powder together in a medium mixing
bowl. Set aside.

In a medium bowl with an electric mixer on medium speed, beat the
butter and sugar together until light and fluffy, about four minutes.
Beat in the eggs, rosewater, and coconut extract, and mix for two
minutes.

Reduce the mixer to the lowest speed, add half the flour mixture, and
mix until combined. Add half the yogurt, mixing slowly yet constantly,
and then add the rest of the flour and yogurt.

Pour the mixture into the prepared bundt pan and bake for 35-40
minutes or until a cake tester or toothpick inserted into the thickest
part of the cake comes out clean. Cool in the pan for 10 minutes, then
invert onto a cake rack.

I know the original recipe called for a glaze but the cake does very
well on its own, especially with tea!