Grammie's Coconut Cake
Ingredients
Cake
Coconut Lemon Glaze
Instructions
- 1
Preheat the oven to 325°F.
- 2
Grease and flour a 9-inch tube cake pan.
- 3
Cream the butter and sugar until light and smooth.
- 4
Add the eggs and vanilla extract, beating well.
- 5
Mix in the vanilla wafer crumbs, coconut, and pecans.
- 6
Pour into the prepared pan and bake for 1 hour and 15 minutes.
- 7
Allow the cake to cool in the pan for 10 minutes before turning out onto a rack.
- 8
For the glaze: Mix the sugar, cornstarch, salt, lemon zest and juice, 1 1/2 cups of water, and coconut in a medium saucepan.
- 9
Cook over medium heat, stirring until thickened, about 15 minutes.
- 10
Let cool slightly, then using a toothpick, poke several holes in the top of the cake.
- 11
Drizzle the glaze over the cake.
💡 Cook's Notes
For a moister cake, poke holes and brush with Coco Lopez Real Cream of Coconut from a can (shake thoroughly first before using). For a demonstration of an old fashioned 1950s coconut cake, watch: https://www.youtube.com/watch?v=H7h9GTE5jvQ
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