Coconut Cake with Coconut Lemon Glaze
Adapted from Home Cooking with Trisha Yearwood\
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 (this is used instead of flour!!)
One 6-ounce package grated coconut, (you can toast this if desired, I used half toasted)
1/2 cup chopped pecans
Coconut Lemon Glaze:
1 cup sugar
1 tablespoon cornstarch
Pinch of salt
Grated zest of 1 large lemon
fresh lemon juice from 1 large lemon
1 heaping cup grated coconut
Preheat the oven to 325 degrees F.
For the cake: Grease and flour a 9-inch tube cake pan (or 2 loaf pans) Cream the butter and sugar until light and smooth. Add the eggs and vanilla extract, beating well. Mix in the vanilla wafer crumbs, coconut and pecans. Pour into the pan and bake for about 50 minutes to an hour or until golden in color and a tooth pick comes out clean when inserted in the center of cake. Allow the cake to cool in the pans for 10 minutes before turning out onto a rack.
For the glaze: Mix the sugar, cornstarch, salt, lemon zest and juice, 3/4 cup of water and coconut in a medium saucepan. Cook over medium heat, stirring until thickened, for about 15 minutes. Let cool slightly, then using a toothpick, poke several holes in the top of the cake and drizzle the glaze over the cake.
Gooey but YUMMY! Enjoy!!