Grandma Yearwood's Coconut Cake with Coconut Lemon

Name: Grandma Yearwood's Coconut Cake with Coconut Lemon Glaze
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 cup (2 sticks) butter, room temperature, plus more for greasing; Flour, for dusting pan; 2 cups sugar; 6 large eggs, room temperature; 1 teaspoon vanilla extract; One 12-ounce box vanilla wafers, finely crushed; One 6-ounce package frozen or fresh grated coconut, thawed; 1/2 cup chopped pecans; 2 cups sugar; 2 tablespoons cornstarch; Pinch of salt; Grated zest of 2 large lemons; 1/4 cup fresh lemon juice (about 2 large lemons); One 6-ounce package frozen or fresh grated coconut, thawed

Servings: persons

1 cup (2 sticks) butter, room temperature, plus more for greasing
Flour, for dusting pan
2 cups sugar
6 large eggs, room temperature
1 teaspoon vanilla extract
One 12-ounce box vanilla wafers, finely crushed
One 6-ounce package frozen or fresh grated coconut, thawed
1/2 cup chopped pecans
2 cups sugar
2 tablespoons cornstarch
Pinch of salt
Grated zest of 2 large lemons
1/4 cup fresh lemon juice (about 2 large lemons)
One 6-ounce package frozen or fresh grated coconut, thawed

1
Preheat the oven to 325 degrees F.
2
For the cake: 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 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, for about 15 minutes.
10
Let cool slightly, then using a toothpick, poke several holes in the top of the cake and drizzle the glaze over the cake.

1526

kcal

Calories

Fat

212

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Preheat the oven fully and bake on the middle rack for the most even results.
Check for doneness a few minutes early — a toothpick in the center should come out with just a few moist crumbs.
Let it cool before slicing so it sets properly and holds its shape.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.
Leave out the nuts to make it nut-free, or swap in seeds for a similar crunch.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 14 ingredients. The key ingredients include: 1 cup (2 sticks) butter, room temperature, plus more for greasing, Flour, for dusting pan, 2 cups sugar, 6 large eggs, room temperature, and more.

Yes, Grandma Yearwood's Coconut Cake with Coconut Lemon Glaze falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

That's it — enjoy your meal!

Grandma Yearwood's Coconut Cake with Coconut Lemon Glaze

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions