Best Grandma Yearwoods Coconut Cake With Coconut Lemon Recipes

Grandma Yearwood's Coconut Cake (Made with Vanilla Wafers) image

Provided by In Good Flavor

Categories Dessert

Time 1h40m

Number Of Ingredients 14

2 sticks (1 cup) butter, room temperature
2 cups sugar
6 large eggs, room temperature
1 tsp. vanilla extract
1 box (12 oz.) vanilla wafers, finely crushed
6 oz. coconut flakes (reduce sugar by 1/4 cup if using sweetened coconut)
1/2 cup chopped pecans
2 cups sugar
1 1/2 cup water
2 tbsp. cornstarch
Pinch of salt
Grated zest of 2 large lemons
1/4 cup fresh lemon juice
6 oz. coconut flakes (reduce sugar by 1/4 cup if using sweetened coconut)

Steps:

Note: If using an 11 oz. box of vanilla wafers, add 1/8 cup flour to the recipe.
Preheat oven to 325 degrees F.
Generously coat a 9-inch bundt cake pan with cooking spray and a light dusting of flour.
Cream butter and sugar until light and fluffy.
Add eggs, one at a time, then add vanilla extract. Beat well.
Add vanilla wafer, coconut flakes, and pecans. Mix until well incorporated.
Pour batter in pan and bake for about 1 hour 10 minutes. Cool completely.
Use a knife to loosen the cake from the edges and interior of the pan. Invert onto a plate and give it a couple of good taps to unmold.

Nutrition Facts :

Grandma Yearwood's Coconut Cake with Coconut Lemon image

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.