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 nclarke
on June 17, 2013
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Made this cake after watching Tricia make it on T.V. It was for Father's Day so I especially wanted it to be a knock out. It traveled to Roaring River State Park, sat out in the heat for 2 hours while our family swam and picniced and it was a huge hit when sliced and eaten. When my husband really likes something he says "this is a keeper." He said "this is a BIG keeper." Thank you Tricia for sharing your Grandmother's recipe.
By wgaue_12188869
Live Oak, 48
on June 09, 2013
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This cake is so simple, and so good. My husband and son devoured it.
By Kittie4
Norman, OK
on May 28, 2013
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I made this cake for the first time to take to a Mother's Day get together for my boyfriend's family, which I had never met before. I was worried that they might not like it or that it might not turn out right. They LOVED it and so did I!!! Some were hiding pieces to save for later And his mother requested that I make one just for her! : . The only problem I had was that the cake stuck to the pan. I had read reviews that said it might. I super coated the bundt cake pan with non-stick coating and it still stuck. The glaze did cover it. But I would suggest that you read the other reviews for tips on keeping it from sticking. Also, I read that Nilla wafers come in 11 oz boxes now instead of the 12 oz the recipe calls for. I found a box of individual packages....12 one-ounce packages of mini cookies. I'[m definitely making this cake again!!! And again!! Thanks Trisha and Grandma Yearwood!
Read all 61 reviews