Grandma Yearwood's Coconut Cake with Coconut Lemon Glaze

4.4(91)

by Trisha Yearwood·published 2015-03-11

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Dessert

Servings

12 servings

Total time

—

Calories / serving

713 kcal

Ingredients (14)

serves

1 cup (2 sticks) butter, room temperature, plus more for greasingbutter
Flour, for dusting panflour
2 cups sugarsugar
6 large eggs, room temperatureegg
1 teaspoon vanilla extractvanilla-extract
One 12-ounce box vanilla wafers, finely crushed
One 6-ounce package frozen or fresh grated coconut, thawedcoconut
1/2 cup chopped pecanspecan
2 cups sugarsugar
2 tablespoons cornstarchcornstarch
Pinch of saltsalt
Grated zest of 2 large lemonslemon
1/4 cup fresh lemon juice (about 2 large lemons)lemon
One 6-ounce package frozen or fresh grated coconut, thawedcoconut

Instructions (3 steps)

01Preheat the oven to 325 degrees F.
02For 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.

03For 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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