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Grandma Yearwood's Coconut Cake with Coconut Lemon Glaze Recipe

Grandma Yearwood's Coconut Cake with Coconut Lemon Glaze

Recipe adapted from Home Cooking with Trisha Yearwood (c) Clarkson Potter 2010

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Rated: 5 stars out of 5Rate This RecipeRead users' reviews (58)

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Average Rating:

Total Reviews: 58

Showing 11-20 of 58

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  • on March 04, 2013

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    made this for my grandmothers birthday, so far the trip into the baking world I've had that didn't involve a box to have it turn out decent. I used pam to grease my pan, and sprayed it with the regular and then let it sit for a minute, then sprayed it down twice with the pam for baking that comes with flour in it. I also used a food processor on the vanilla wafers because I wanted to make sure I had no big chunks. not only was it a hit, but I actually had people going back for seconds.

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  • on February 27, 2013

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    BE SURE AND CUT THE ICING RECIPE IN HALF! First time I made this cake was for my Sunday School Class. A line formed around the classroom with people trying to get a piece of the cake. I showed up as someone was scraping the crumbs off the plate so they could taste it! I thought it was overly sweet myself, so next time I made it for my family in Oregon I cut the sugar down in both the cake and icing, and used unsweetened coconut. Again, it was a huge hit, and so easy to make. First time, after reading the reviews, I went from a bundt pan to a tube pan, greased it and floured it, and it still stuck. Second time I used a nonstick bundt pan, greased and floured it REALLY well, and it came out perfectly. This will go in my favorite recipe category. Thanks, Trisha.

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  • on January 28, 2013

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    reading the reviews made so exctited about making this cake , after watching the episode i went directly to the supermarket bought all the ingredients , and rushed home happy to bake a new cake that is out of my ordinary go to recipes . and after i turned it over it came out of the pan so well without sticking which even made me happier . so we sat down to taste this new awesome cake , and the texture was wierd , the taste was too sweet and too lemoney , coconut lost its flavor although there was so much of it . nothing made me happy to approach a new recipe .now i am a great baker and have been baking for 20 years i bake atleast 4 times a week . but this one was a flop and a huge disappointment .NOT going to make this again and the recipe went straight to the shredder.

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  • on January 25, 2013

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    Wow. My family is not crazy for coconut but this was a hit. I followed it exactly. I agree about too much sauce. But, you can store the extra and warm up and serve again. I did add more lemon zest. I am going to try and make this is muffin pans for individual serving. I will cut the top off and turn it over so the top is flat for the sauce. Put a few fresh berries on the plate and there you go. Thanks Trisha, I am loving your show!

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  • on January 23, 2013

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    This was the most delicious cake! I am not a coconut lover but, I do recommend this recipe! It was awesome!

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  • on January 22, 2013

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    Turned out perfect and so good!!

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  • on January 11, 2013

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    This was awesome...I was wondering if I chose to make this cake in a mini Bundt pan how long would it have to bake and at what temperature.

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  • on December 01, 2012

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    There's no need for the milk OR the icing, because it's so moist. Make sure it cools for 10 min. before removing. I never had a problem. Always got SO many compliments especially from coconut lovers.

    VANILLA WAFER CRUMB CAKE

    12 oz. box vanilla wafers, made into crumbs
    2 c. sugar
    1 c. butter (2 sticks, softened
    6 eggs
    7 oz. Angel Flake Coconut (2 cans
    1 c. chopped pecans


    Grease and flour tube pan. Make vanilla wafers into crumbs with food processor, blender or rolling pin. Cream butter and sugar with mixer. Add eggs, one at a time, beat well. Stir in coconut and pecans. Add crumbs. Put in pan and bake at 300 degrees for 1 1/2 hours until done. Cool 10 minutes. Remove from pan and finish cooling.

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  • on November 24, 2012

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    This cake is one of the best I have ever made. I highly recommend it for church socials, work socials, or just a special family dessert with coffee. It is made with crushed vanilla wafers, butter,eggs, sugar,vanilla, pecans, coconut, and water. No messy flour to clean.

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  • on September 25, 2012

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    This cake is wonderful. Thank you Trisha. It takes every bit of 3 hours to get this cake made start to finish. I agree the coconut in the glaze could be cut in half. Definately prep your bundt pan it is stubborn to come out. Its a very pretty cake.I'm going to try the mini bundt pans and individually wrap them for Christmas goodie trays. Since this cake takes a lot of time to make it deserves a place of honor on the Christmas goodie plate.

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