Trisha Yearwoods Coconut Cake Recipes

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

Ingredients

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.

TRISHA YEARWOOD'S COCONUT CAKE RECIPE

Trisha Yearwood's coconut cake Recipe image

Provided by cfinder

Number Of Ingredients 16

Ingredients

Cake:
1 cup butter room temperature
flour for dusting pan
2 cup sugar
six eggs
1 ,teaspoon vanilla
12 ounce box vanilla wafers finely crushed
6 ounces coconut
1/2 cup pecans
Glaze
2 cup sugar
2 tablespoons cornstarch
pinch of salt
grated zest of two lemons
1/4 cup lemon juice
6 ounce package coconut

Steps:

Preheat oven to 325°. Grease and flour 9 inch tube pan. Cream butter and sugar till light and fluffy. Add eggs and vanilla, beating well. Mix in the vanilla wafer crumbs, coconut and pecans Put in pan, bake for one hour 15 minutes. Allow cake to cool in pan for 10 minutes before turning outing rack. For the glaze; mix sugar, cornstarch, salt, lemon zest and juice, 1 1/2 cups water and coconut in medium saucepan. Cook over medium heat stirring until thickened for about 15 minutes. Cool slightly, then using a toothpick, poke severl holes in top of cake and drizzle glaze over cake.

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

Ingredients

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.

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