Grandma Yearwoods Coconut Cake With Coconut Lemon Recipes

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GRANDMA YEARWOOD'S COCONUT CAKE WITH COCONUT LEMON



Grandma Yearwood's Coconut Cake with Coconut Lemon image

Copied this off the internet, I've made the cake base, but never with the glaze. The cake is very moist and delicious!

Provided by Bryson Hatfield

Categories     Cakes

Number Of Ingredients 14

1 c butter or margarine, softened
2 c sugar
6 large eggs
1 tsp vanilla
12 oz box vanilla wafers, crushed fine
6 oz package coconut
1 c pecans, chopped
GLAZE:
2 c sugar
2 Tbsp cornstarch
1/8 tsp salt
Zest of 2 large lemons
1/4 c lemon juice (from the lemons you've zested)
6 oz package coconut

Steps:

  • 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.

GRANDMA YEARWOOD'S COCONUT CAKE WITH COCONUT LEMON GLAZE



Grandma Yearwood's Coconut Cake with Coconut Lemon Glaze image

Provided by Trisha Yearwood

Categories     dessert

Time 2h50m

Yield 12 servings

Number Of Ingredients 14

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
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

Steps:

  • 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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  • Preheat the oven to 325°F. Line eighteen 2 1/2-inch muffin cups with paper bake cups or grease and flour cups; set aside.
  • For the cupcake cream the butter and sugar until light and smooth. Add the eggs and vanilla, beating well. Mix in the vanilla wafer crumbs, coconut, and pecans. Spoon batter into prepared cups, filling nearly full. Bake for 25 minutes or until tops spring back when lightly touched. Remove muffin pan from oven, let cool on wire rack, 5 minutes. Remove cakes from muffin pan and cool completely on a wire rack placed over a shallow baking pan.
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