Coconut Cake

By cfinder

Trisha Yearswoods Recipe

Ingredients

• Cake: 1 c butter, room temp
• flour for dusting pan
• 2 c sugar
• 6 eggs, room temp
• 1 tsp vanilla
• 12 oz box vanilla wafers, finely crushed
• 6 oz coconut
• 1/2 c pecans, chopped
• Glaze: 2 c sugar
• 2 tbsp cornstarch
• pinch of salt
• grated zest of 2 lemons
• 1/4 c lemon juice
• 6 oz pkg fresh or frozen coconut

Preparation

Step 1

Preheat oven to 325 degrees. Grease and flour 9: tube pan. Cream butter and sugar till light and smooth. Add eggs and vanilla, beatintg well. Mix in the vanilla wafer crumbs, coconut and pecans. Put in pan, bake for 1 hour 15 mins. Allow caake to cool in pan for 10 mins. before turning out on rack.

For the glaze: Mix sugar, cornstarch, salt, lemon zest and juice, 1-1/2 c water and coconut in medium saucepan. Cook over medium heat stirring until thickened, for about 15 mins. Cool slightly, then using a toothpick, poke several holes in top of cake and drizzle the glaze over the cake.