Photo: Grandma Yearwood's Coconut Cake with Coconut Lemon Glaze Recipe
Ingredients
Cake:
- 1 cup (2 sticks) butter, room temperature, plus more for greasing
- Flour, for dusting pan
- 2 cups sugar
- 6 large eggs, room temperature
- 1 teaspoon vanilla extract
- One 12-ounce box vanilla wafers, finely crushed
- One 6-ounce package frozen or fresh grated coconut, thawed
- 1/2 cup chopped pecans
Coconut Lemon Glaze:
- 2 cups sugar
- 2 tablespoons cornstarch
- Pinch of salt
- Grated zest of 2 large lemons
- 1/4 cup fresh lemon juice (about 2 large lemons)
- One 6-ounce package frozen or fresh grated coconut, thawed
Directions
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.
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By Pamcakes_123456789
Lake City, 50
on May 14, 2013
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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!
By Holly Hobby
on May 12, 2013
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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!
By LadyGarth
MIami, FL
on May 08, 2013
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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!
Read all 58 reviews