Grandma Yearwood's Coconut Cake with Coconut Lemon Glaze

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I am a lunchroom lady and it was a co-workers birthday and it was AWESOME! Everyone was AMAZED at the ingredients and asked for the recipe. I am GUILTY of reading the reviews and I cut back on the SUGAR in cake and glaze. Otherwise all was the same. PEOPLE I tell you it is a FANTASTIC keepsake RECIPE!

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What a lovely recipe! This cake came out crunchy on top and so moist and delicious in the middle!

Thanks for sharing, Trisha!

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'Nilla Wafers no longer come in 12 oz. boxes. It's an 11 oz. box. I bought two boxes of the minis, weighed the cookies so I had exactly 12 oz. I used a food processor to 'crush' the cookies. I used a 14 oz. bag of Goya frozen coconut and divided it between the cake & glaze. My lemons gave me 1/2 cup of juice to which I added just one cup of H2o. The cornstarch may not be necessary. I would consider cutting the water by another 1/4 cup of water & maybe replacing some of the remaining quantity with more lemon juice. I used a bamboo skewer to poke the holes in the cake - larger holes. I strained away the coconut. Over a cooling rack set over a 1/2 sheet pan I was able to pour the glaze over the cake several times to thoroughly saturate the cake. I put the reserved coconut on top of the cake.
Serving suggestion: If you don't want to totally saturate the cake, use the excess glaze as a topping when served.
I'm making this again!

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in response to "BONE PARK KEN" that said the recipe was wrong. I followed the recipe exactly. It DID say to add the 1 1/2 cups of water in the glaze. The recipe calls for a bag of coconut for the cake and another bag for the glaze. that's what I did. I heard some say it stuck to the pan. I sprayed real good with a pam with flour spray and it came out nicely. It was a bit sweet so maybe next time I would cut the sugar in the glaze a little. But EVERYBODY that tasted it thought it was one of the best cakes ever ! I also watched Tricia make it on her show. The photo does show coconut on top but my coconut was cooked and looked just like that. Maybe try it again.

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I made 1/2 a batch and baked it in an 8" round since I didn't want a ton of cake hanging around, especially if I didn't care for it... which wasn't the case. OH MY YUM! I didn't have lemons but knew I had some lime zest in the freezer so I used that and the True Lime packets to equal the citrus in the glaze. Tricia girl...you gotta try this with lime. I will so make this cake again and again. Glad you got your hands on grandma's recipe and let us have it!

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This recipe is WRONG. One and one half cups of water should be added to the GLAZE. On the show this water was added to the GLAZE. Also half of the coconut in this recipe is added to the cake batter and cooked and the other half of the coconut is added to the glaze and cooked. The photo with this recipe has this cake covered with uncooked coconut. This cake is awesomely delicious and different from other cakes. Glaze without the water and covering the cake with uncooked coconut changes its rating to POOR. Foodnetwork SHOULD be very,very diligent in immediately correcting obvious errors. I recently followed a recipe for two tablespoons of a liquid. The correct measurement was two cups of the liquid. The result ended in the garbage. I do not think foodnetwork can exonerate themselves from responsibility for not correcting errors of ommission or misprints.

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Delicious. I cooked it in a tube pan, not a bunt pan. I lined it with waxed paper. Came out perfectly. Used Pam baking spray with flour.

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It sounds great. Haven't tried it yet.For all who have trouble with it sticking to the pan try this. They make parchment rounds ( with hole to fit tube pans. Spray with nonstick anyway. When the cake is done and cool you turn out and carefully remove paper.You will have a perfect cake every time. They sell these in better kitchen stores.They also make round cake pan parchment. I have cut both myself of parchment when needed.

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I made this cake for Easter and it was delicious!! Unfortunately, it didn't look very pretty because it stuck to the pan and came out in pieces. I used a non-stick bundt pan that was greased and floured. I've never had a problem before but it didn't work for this cake. I cut the glaze in half and it was the perfect amount (and helped hide the imperfections!. I'll definitely make this again but will try a different pan!

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Truly, truly, truly AMAZING!!!! Had no problem with the cake comming out of the pan, used a silicone bundt pan. Cake was simply delicious, couldn't stop eating it. Non-baker already requested me to bake one for them..thanks Trish.