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Trisha Yearwood's coconut cake



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  • Cake:
  • 1 cup butter room temperature
  • flour for dusting pan
  • 2 cup sugar
  • six eggs
  • 1 ,teaspoon vanilla
  • 12 ounce box vanilla wafers finely crushed
  • 6 ounces coconut
  • 1/2 cup pecans
  • Glaze
  • 2 cup sugar
  • 2 tablespoons cornstarch
  • pinch of salt
  • grated zest of two lemons
  • 1/4 cup lemon juice
  • 6 ounce package coconut



Step 1

Preheat oven to 325°. Grease and flour 9 inch tube pan. Cream butter and sugar till light and fluffy. Add eggs and vanilla, beating well. Mix in the vanilla wafer crumbs, coconut and pecans Put in pan, bake for one hour 15 minutes. Allow cake to cool in pan for 10 minutes before turning outing rack.

For the glaze; mix sugar, cornstarch, salt, lemon zest and juice, 1 1/2 cups water and coconut in medium saucepan. Cook over medium heat stirring until thickened for about 15 minutes. Cool slightly, then using a toothpick, poke severl holes in top of cake and drizzle glaze over cake.

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