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.
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.
Comments
Thank you,
Sherry