Total:
2 hr 50 min
Active:
15 min
Yield:
12 servings
Level:
Easy
Total:
2 hr 50 min
Active:
15 min
Yield:
12 servings
Level:
Easy

Ingredients

Cake:
Coconut Lemon Glaze:

Directions

Watch how to make this recipe.

Preheat the oven to 325 degrees F.

For the cake: Grease and flour a 9-inch tube cake pan. Cream the butter and sugar until light and smooth. Add the eggs and vanilla extract, beating well. Mix in the vanilla wafer crumbs, coconut and pecans. Pour into the pan and bake for 1 hour and 15 minutes. Allow the cake to cool in the pan for 10 minutes before turning out onto a rack.

For the glaze: Mix the sugar, cornstarch, salt, lemon zest and juice, 1 1/2 cups of water and coconut in a medium saucepan. Cook over medium heat, stirring until thickened, for about 15 minutes. Let cool slightly, then using a toothpick, poke several holes in the top of the cake and drizzle the glaze over the cake.

More from:

Easter

IDEAS YOU'LL LOVE

Coconut Cream Cake

Recipe courtesy of Anne Thornton

Crab Cakes

Recipe courtesy of Ina Garten

Beatty's Chocolate Cake

Recipe courtesy of Ina Garten

Carrot Cake

Recipe courtesy of Food Network Kitchen

Lemon Yogurt Cake

Recipe courtesy of Ina Garten

Fresh Apple Cake

Recipe courtesy of Trisha Yearwood

Butterscotch Love Cake

Recipe courtesy of Valerie Bertinelli

Pumpkin Dump Cake

Recipe courtesy of Food Network

Crab Cake Sliders

Recipe courtesy of Food Network Kitchen

Trending Videos 6 Videos

Plaster Chocolate Cake 05:58

This cake is so rich and creamy that Raiza Costa wants to plaster the world with it.

Browse Reviews By Keyword

          On TV

          Get Cooking