Passion is a gritty kind of love, tough and

optimistic enthusiasm that overcomes negativity and inconvenience to make it

through to the end. (10,000 Reasons Overflow)

Wednesday, June 02, 2010

Grandma Yearwood's Coconut Cake

I couldn't wait to make this cake, I don't know why because on my diet I can't eat it, but this recipe from Trisha Yearwood's cookbook - ONE WORD: WOW!! People who are always happy to get a piece of my cake, were raving and going nuts over this one. Oh boy, let me tell you, not good for you!

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

½ cup chopped pecans

Coconut Lemon Glaze (recipe follows)

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.


Jill said...

I think you should make this again for your work peeps! xoxox

Anonymous said...

Where do you get frozen grated coconut?

Thank you,

Margie said...

I just buy the kind in a bag :)