Grandma Yearwood's Coconut Cake

By carvalhohm

Ingredients

• 1 cup (2 sticks) butter, at room temperature
• 2 cups sugar
• 6 large eggs, at room temperature
• 1 teaspoon vanilla extract
• 1 (12-ounce) box vanilla wafers, finely crushed
• 1 (6-ounce) package frozen grated coconut, thawed
• 1/2 cup chopped pecans
• Coconut Lemon Glaze (recipe follows)

Details

Servings 12
Adapted from dallasnews.com

Preparation

Step 1

Preheat oven to 325 F. Grease and flour a 9-inch tube cake pan.

Cream butter and sugar until light and smooth. Add eggs and vanilla, beating well. Mix in vanilla wafer crumbs, coconut and pecans. Pour into the pan and bake 1 hour and 15 minutes. Allow cake to cool in pan for 10 minutes before turning out onto a rack.

Transfer cooled cake to serving plate. Using a toothpick, poke several holes in top of cooled cake and pour glaze over the cake.

Makes 12 servings.

*+Coconut Lemon Glaze:+*
In a medium saucepan, mix 2 cups sugar, 2 tablespoons cornstarch, a pinch of salt, grated zest of 2 large lemons, ¼ cup fresh lemon juice, 1 ½ cups water and 1 (6-ounce) package frozen grated coconut, thawed. Cook over medium heat, stirring until thickened, about 15 minutes. Let cool slightly.

PER SERVING: Calories 755 (43% fat) Fat 37 g (21 g sat) Cholesterol 150 mg

Sodium 337 mg Fiber 3 g Carbohydrates 105 g Protein 5 g