GRANDMA YEARWOODS COCONUT CAKE (MADE WITH VANILLA WAFERS) - Guide Recipe
Vanilla wafer coconut cake is a recent discovery for me. I was curious about this novelty and did a little research. It didn’t take long for me to conclude that every Southern family has their own version of this cake , so it seems. Naturally , my curiosity was peaked—I had to make one. Let me tell you , it is DEE-li-cious! It is decadent , rich , moist , and sweeeeeeet!
The only dilemma I had was deciding which recipe to use. In the end , I went with Trishia Yearwood’s because I had seen her make it on her cooking show. Another deciding factor was her coconut lemon glaze which sounded luscious.
After having made this cake three times , I have a few tips that I like to share. First , if you decide to use a fancy bundt pan , make sure to prep it REALLY well for easy unmolding. The first time I made the cake was for my sister’s birthday. I used an intricately designed bundt pan with lots indentations and curvatures. I had greased and floured it , but when I tried to unmold the cake , the sucker would not come out! The pretty presentation I had in mind never came to fruition. In the end , I poured the glaze over the unmolded cake , stuck in a few candles , and called it a day. Thank goodness the cake was amazing , and neither the birthday girl nor anyone else cared that it they didn’t get a perfect slice.
INGREDIENTS;
Note; If using an 11 oz. box of vanilla wafers , add 1/8 cup flour to the recipe.
- 2 sticks (1 cup) butter , room temperature
- 2 cups sugar
- 6 large eggs , room temperature
- 1 tsp. vanilla extract
- 1 box (12 oz.) vanilla wafers , finely crushed
- 6 oz. coconut flakes (reduce sugar by 1/4 cup if using sweetened coconut)
- 1/2 cup chopped pecans
Coconut Lemon Glaze;
- 2 cups sugar
- 1 1/2 cup water
- 2 tbsp. cornstarch
- Pinch of salt
- Grated zest of 2 large lemons
- 1/4 cup fresh lemon juice
- 6 oz. coconut flakes (reduce sugar by 1/4 cup if using sweetened coconut)
INSTRUCTIONS;
- Preheat oven to 325 degrees F.
- Generously coat a 9-inch bundt cake pan with cooking spray and a light dusting of flour. Cream butter and sugar until light and fluffy. Add eggs , one at a time , then add vanilla extract. Beat well. Add vanilla wafer , coconut flakes , and pecans. Mix until well incorporated. Pour batter in pan and bake for about 1 hour 10 minutes. Cool completely. Use a knife to loosen the cake from the edges and interior of the pan. Invert onto a plate and give it a couple of good taps to unmold.
- For the glaze , place all ingredients in a medium saucepan on medium heat. Cook , stirring until thickened (about 15 minutes). Using skewers , poke holes on top of cake and drizzle glaze over cake.
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