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    Sunday, September 27, 2015

    Grandma Yearwood's Coconut Cake with Coconut Lemon Glaze Recipe



      Grandma Yearwood's Coconut Cake with Coconut Lemon Glaze Recipe
    Ingredients

    For the Cake:

    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

    For the Coconut Lemon Glaze:

    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


    Grandma Yearwood's Coconut Cake with Coconut Lemon Glaze Recipe
    Method

    1. Preheat the oven to 160°C.

    2. 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.

    3. 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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    Item Reviewed: Grandma Yearwood's Coconut Cake with Coconut Lemon Glaze Recipe Rating: 5 Reviewed By: Mrs. Chef
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