Grandma Yearwood's Coconut Cake With Coconut Lemon Glaze
Serves: 2
Jailyn Upton
1 January 1970
Based on User reviews:
43
Spice
57
Sweetness
52
Sourness
41
mins
Prep time (avg)
4.7
Difficulty
Ingredients:
2 cups
Sugar6 large
Egg (room temperature)1 tsp
Vanilla Extract1 cup
Pecan (chopped)2 tbsps
CornstarchDirections:
1
Watch how to make this recipe
2
Preheat the oven to 325 degrees F
3
For the cake: Grease and flour a 9-inch tube cake pan
4
Cream the butter and sugar until light and smooth
5
Add the eggs and vanilla extract, beating well
6
Mix in the vanilla wafer crumbs, coconut and pecans
7
Pour into the pan and bake for 1 hour and 15 minutes
8
Allow the cake to cool in the pan for 10 minutes before turning out onto a rack
9
For the glaze: Mix the sugar, cornstarch, salt, lemon zest and juice, 1 1/2 cups of water and coconut in a medium saucepan
10
Cook over medium heat, stirring until thickened, for about 15 minutes
11
Let cool slightly, then using a toothpick, poke several holes in the top of the cake and drizzle the glaze over the cake