Grandma Yearwood's Coconut Cake with Coconut Lemon

Bryson Hatfield


Copied this off the internet, I've made the cake base, but never with the glaze.

The cake is very moist and delicious!


★★★★★ 2 votes



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  • 1 c
    butter or margarine, softened
  • 2 c
  • 6 large
  • 1 tsp
  • 12 oz
    box vanilla wafers, crushed fine
  • 6 oz
    package coconut
  • 1 c
    pecans, chopped
  • GLAZE:

  • 2 c
  • 2 Tbsp
  • 1/8 tsp
  • Zest
    of 2 large lemons
  • 1/4 c
    lemon juice (from the lemons you've zested)
  • 6 oz
    package coconut

How to Make Grandma Yearwood's Coconut Cake with Coconut Lemon


  1. For the cake: Grease and flour a 10-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.
  2. 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.

Printable Recipe Card

About Grandma Yearwood's Coconut Cake with Coconut Lemon

Course/Dish: Cakes

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