grandma yearwood's coconut cake with coconut lemon
Copied this off the internet, I've made the cake base, but never with the glaze. The cake is very moist and delicious!
prep time
cook time
method
---
yield
Ingredients
- 1 cup butter or margarine, softened
- 2 cups sugar
- 6 large eggs
- 1 teaspoon vanilla
- 12 ounces box vanilla wafers, crushed fine
- 6 ounces package coconut
- 1 cup pecans, chopped
- GLAZE:
- 2 cups sugar
- 2 tablespoons cornstarch
- 1/8 teaspoon salt
- Zest - of 2 large lemons
- 1/4 cup lemon juice (from the lemons you've zested)
- 6 ounces package coconut
How To Make grandma yearwood's coconut cake with coconut lemon
-
Step 1For 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.
-
Step 2For 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.
- Last Step: Don't forget to share! Post a picture of your finished recipe here and on your favorite social network. Don't forget to tag Just A Pinch and include #justapinchrecipes!
Discover More
Category:
Cakes
Comment & Reviews
ADVERTISEMENT
Just A Pinch Sweepstakes