Coconut Cake with Coconut Lemon Glaze from Trisha Yearwood

Here's another great family recipe from Trisha Yearwood. This is her Grandmother's recipe.

Here's what you'll need:
1 - 9" Tube Cake Pan, brushed well with Pan Release Mix. (equal parts of Crisco, Vegetable Oil and Flour) I start by mixing 1 C of each in a jar and keep it refrigerated. I always have it available for all of my baking needs
Preheat the oven to 325 degrees.

Cake ingredients:

2 Stick (16 TBS) Butter, room temperature
2 C Granulated Sugar
6 Eggs, room temperature
1 tsp Vanilla
1 (16oz) box of Vanilla Wafers, finely crushed
1 (6oz.) package of Grated Coconut
1/2 C Chopped Pecans

Coconut Lemon Glaze ingredients:

2 C Granulated Sugar
2 TBS Cornstarch
A pinch of Salt
Zest of 2 Lemons
1/4 C Fresh Lemon Juice
1 1/2 C Water
1 (6oz.) package of Grated Coconut


In a Stand Mixer with a paddle attachment:
Butter
Sugar
Beat until creamy.
Add:
Eggs
Vanilla
Beat well to combine.
Fold in by hand:
Vanilla Wafers
Coconut
Pecans
Pour batter into the pan.
Bake for 1 hour and 15 minutes.
Remove the pan to a rack and cool for 10 minutes.
Invert the cake onto the rack and cool completely.

Make the Glaze

In a saucepan on medium heat:
Sugar
Cornstarch
Salt
Lemon Zest
Lemon Juice
Water
Coconut
Cook for 15 minutes, until it thickens.
Set Aside to cool.

Invert the cake, right side up onto a  large serving platter.
Poke holes in the cake with a toothpick.
Drizzle the glaze evenly over the cake.

Enjoy!
Peace in the Kitchen!