Grandma Yearwood's Coconut Cake with Coconut Lemon Glaze

(2 sticks) butter, room temperature, plus more for greasing

Flour,

sugar

eggs, room temperature

vanilla extract

vanilla wafers, finely crushed

pecans

cornstarch

salt

lemons

lemon juice (about 2 large lemons)

For the cake: Grease and flour a 9-inch tube cake pan. 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 1 hour and 15 minutes. Allow the cake to cool in the pan for 10 minutes before turning out onto a rack.

For the glaze: Mix the sugar, cornstarch, salt, lemon zest and juice, 1 1/2 cups 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.

Cake too dense, mysteriously free of salt in the batter and the icing was clear, not white.  Way too much lemon flavor to the point that one could see but barely taste the coconut.  

Best cake ever!!! Made it for Easter and it was a hit. Froze the rest of the glaze for a future cake. So good, can’t wait to make it again.

Anyone that have anything bad to say about this cake other than its too sweet for them DO NOT KNOW HOW TO COOK  the first time it bake this cake it came out perfect and I love it<div> </div>

This is a bad recipe.  If you are an experienced baker that can decipher what was intended then you may end up with a decent cake but there are too many good recipes out there to have to guess.  The recipe calls for 2 cups of sugar in the cake and 2 cups sugar in the glaze.  Most likely it should be powdered or confectioners sugar in the glaze  but?????  I did make the cake - I went to two large supermarkets both of which I can usually find just about anything I need - they could NOT offer me whole fresh coconut or frozen coconut so I ended up with the grated dry stuff from the baking aisle.  The cake was ok - I did make with only 1 1/2 cups of sugar as most of the reviewers said it was too sweet.  I made this because I saw the 4 1/2 stars and sent a picture to a friend who likes coconut offering to make it.  Next time I'll find a recipe that the author spent some time reviewing.

Trishia this is way to much sugar, love all receipes but sugar to death, almost could not eat it. The cake itself is heavy dense amazing texture and taste, The sugar in the glaze killed it. I would cut sugar at least in the glaze and add a little at a time before u pour it on the whole cake. It is expensive to make with coconut , peacans and u dont want to ruin it with the sugar.four cups is alot for any receipe but way to much here I will make it again with less sugar let u know how it comes out. love the cake to death , just not the sugar in the glaze

It is a very dense coffeecake. I liked the end results, but had trouble getting it out of the pan. I did make just half of the glaze and it was more than enough.

,Thanks to Trish for sharing her Grandma's recipe. I adjusted it as some suggested with the sugar. I used black walnuts, tasted wonderful . It still was quite sweet. Some friends liked it, some said it was too sugary.

A big hit with my family!  Was easy to make.  Followed the recipe to the letter and it was great.  I used most of the glaze but not all.  I reserved what was left so it could be drizzled over individual slices when served but we didn't need it.  Will definitely make this one again.  Thank you, Trisha, for sharing your Grandma's recipe.

Our family has been eating this cake for probably 50 years and still love it!

Made this for my boss' birthday--big hit! Everyone loved it. Changed to regular coconut, 11 oz vanilla wafers, and 1.5 c powdered sugar in the glaze.

I always follow the recipe the first time.  It was a smash with the folks from church.  For me, it is too sweet.

Yes, very sweet but great with black coffee. I think I will add more cornstarch next time but was yummy

Made this for two special dinners and it was a hit.  I love it and so did everyone else.  I wouldn't change a thing.  Thanks for the keeper recipe.

This cake was delicious and truly a hit at my church's coming home celebration. But I took the advice of some comments up here and reduced the sugar content by 1/2 for the cake and the glaze and even then it was still very sweet, so if your not a sugar-a-holic you might want to reduce the sugar some more but remember to increase the cornstarch by 1-TSP for the glaze because without the extra sugar it will need something else to help thicken the glaze. Also I used Pecan chips instead of chopped pecans it just worked better in the cake and also I sprinkled some over top the glazed cake as a finishing touch.  I also used the Baker's Joy spray instead of the extra oil and flour it suggested. My cake came popping right out without a problem. I'm thinking I will also reduce the amount of eggs by half so the cake won't be so dense because I used a rounded bunt cake pan instead of the flat one they must have used.   All and all I love this recipe and will definitely be making it again! 

I made this exactly as is and didn't have any trouble removing the cake. I took others advice and baked it a few minutes less. BUT it was way way too sweet for us. Next time I will substantially cut down the sugar and amount of glaze.  

Deliciously moist!  A coworker's grandmother made this and sent it in for us to enjoy and it was so good that I made it over this weekend for my mothers birthday cake.  Taste results were the same but I did have trouble getting the glaze to thicken and look like the pic of this recipe (the coworkers grandmother DID have the glaze looking like the pic here.  I didn't add all of the glaze myself, it was a bit much but I added enough to moisten the cake up and have a nice coconut topping along the top of the bundt.  Next time, I will pull the cake out a few minutes early, as I found the outer part of the cake was a bit dark and hard, but the glaze did soften it up a bit.  The cake part itself was moist and the pecans added a great addition.  As far as taste goes:  OUTSTANDING!!!!  I will make this again!

This cake was good but very sweet. If I make it again I will probably reduce the amount of glaze because to me it overwhelmed the moist cake and added a lot of the sweetness. Most vanilla wafers come in an 11 oz. box, but I did find a 12 oz. box.

Okay.  So, I know it's sweet, but when I sat down to eat a piece, I was transported right to my Grandmother's kitchen back in 1963!  I could see her standing with her apron and just working up a storm to cook us Sunday lunch before we headed back home to Houston.  I know that sounds corny, but when I shared this cake with others, they had some of the same memories.  My grandmother was an excellent baker and this would have fit right into her recipe box. I'm taking it to my quilt retreat this month and to Thanksgiving family reunion.

A crowd pleaser for sure! Made the cake a day ahead and it was still moist and amazing at our dinner party. Although they were few, I brought leftovers to work the next day (day 3 and still as moist as the day it came from the oven! Everyone loved it and raved about the mix of cake and the lemon glaze. Thank you for sharing the family recipe!

A great taste but had trouble removing cake from bunt pan. Waited the required 10 minues but still stuck to pan. Will try again but will wait  a bit longer for cake to cool before removing from pan. Also wafer cookies come in 11 oz box not the required 12 oz. As for the glaze, it had a good taste but was extremely  too sweet for my taste and sure to raise any diabetic's blood sugar.  Will cut sugar in half next time. By the way, the cake was also too sweet. Will cut from 2 cups sugar to 1 and 1/2 cups of sugar next time. By the way I did not have any pecans so I used walmuts. 

what a disaster... I don't know what happened?? I followed the recipe. THe cake was a little difficult to get out, but not terrible.  BUT when we went to taste it - although the outside was nice and golden brown, the inside was one big wet mushy mess!!!!  We had to throw the entire thing out.  I've re-read the recipe and did ti correctly. the only thing I can t think of us that i used 6 oz. of sweetened flaked coconut that comes in the bag.  DId that do it??  very disappointing - a waste of ingredients.

Way, way, way too sweet.  I cut the sugar by 1/4 just because 2 cups of sugar seemed like too much, but would cut it to 3/4 of a cup next time.  Between the glaze and the already sweetened Vanilla Wafers and coconut, its sweet rating is just too much. Flavor from VF is really good. Would be a 4 star except for too much sugar.

Absolutely a hit!  This cake is delicious.  I took it to an Easter Egg hunt at my niece's house.  Everyone loved this cake!  Even people who claim not to like coconut thought it was good.  It was easy to prepare. I tried to use fresh coconut, but, unfortunately, it was rotten.  I was able to get frozen coconut and it worked well. People were scrambling to make sure they got some cake to take home with them.  My cake plate was a happy plate!  I took it home empty!  Thanks, Trisha for sharing this delicious recipe.  I will be making it again and again!

I went to a barbecue and someone brought this cake - I had to have the recipe after having a few slices of it! After telling me about where she got the recipe, the lady kept telling me how easy the recipe is. Easy and delicious? I'm all over that one!

Absolutely delicious.  Easy to prepare and moist.  If you love coconut, you will love this cake!

Made this cake after watching Tricia make it on T.V. It was for Father's Day so I especially wanted it to be a knock out. It traveled to Roaring River State Park, sat out in the heat for 2 hours while our family swam and picniced and it was a huge hit when sliced and eaten. When my husband really likes something he says "this is a keeper." He said "this is a BIG keeper." Thank you Tricia for sharing your Grandmother's recipe.

This cake is so simple, and so good. My husband and son devoured it.

I made this cake for the first time to take to a Mother's Day get together for my boyfriend's family, which I had never met before. I was worried that they might not like it or that it might not turn out right. They LOVED it and so did I!!! Some were hiding pieces to save for later And his mother requested that I make one just for her! : . The only problem I had was that the cake stuck to the pan. I had read reviews that said it might. I super coated the bundt cake pan with non-stick coating and it still stuck. The glaze did cover it. But I would suggest that you read the other reviews for tips on keeping it from sticking. Also, I read that Nilla wafers come in 11 oz boxes now instead of the 12 oz the recipe calls for. I found a box of individual packages....12 one-ounce packages of mini cookies. I'[m definitely making this cake again!!! And again!! Thanks Trisha and Grandma Yearwood!

I am a lunchroom lady and it was a co-workers birthday and it was AWESOME! Everyone was AMAZED at the ingredients and asked for the recipe. I am GUILTY of reading the reviews and I cut back on the SUGAR in cake and glaze. Otherwise all was the same. PEOPLE I tell you it is a FANTASTIC keepsake RECIPE!

What a lovely recipe! This cake came out crunchy on top and so moist and delicious in the middle!  Thanks for sharing, Trisha!

'Nilla Wafers no longer come in 12 oz. boxes. It's an 11 oz. box. I bought two boxes of the minis, weighed the cookies so I had exactly 12 oz. I used a food processor to 'crush' the cookies. I used a 14 oz. bag of Goya frozen coconut and divided it between the cake &amp; glaze. My lemons gave me 1/2 cup of juice to which I added just one cup of H2o. The cornstarch may not be necessary. I would consider cutting the water by another 1/4 cup of water &amp; maybe replacing some of the remaining quantity with more lemon juice. I used a bamboo skewer to poke the holes in the cake - larger holes. I strained away the coconut. Over a cooling rack set over a 1/2 sheet pan I was able to pour the glaze over the cake several times to thoroughly saturate the cake. I put the reserved coconut on top of the cake. Serving suggestion: If you don't want to totally saturate the cake, use the excess glaze as a topping when served. I'm making this again!

in response to "BONE PARK KEN"  that said the recipe was wrong.  I followed the recipe exactly.  It DID say to add the 1 1/2 cups of water in the glaze.  The recipe calls for a bag of coconut for the cake and another bag for the glaze.  that's what I did. I heard some say it stuck to the pan.  I sprayed real good with a pam with flour spray and it came out nicely. It was a bit sweet so maybe next time I would cut the sugar in the glaze a little.  But EVERYBODY that tasted it thought it was one of the best cakes ever !  I also watched Tricia make it on her show.  The photo does show coconut on top but my coconut was cooked and looked just like that.  Maybe try it again. 

I made 1/2 a batch and baked it in an 8" round since I didn't want a ton of cake hanging around, especially if I didn't care for it... which wasn't the case.  OH MY YUM!  I didn't have lemons but knew I had some lime zest in the freezer so I used that and the True Lime packets to equal the citrus in the glaze.  Tricia girl...you gotta try this with lime.  I will so make this cake again and again.  Glad you got your hands on grandma's recipe and let us have it!  

This recipe is WRONG.  One and one half cups of water should be added to the GLAZE.  On the show this water was added to the GLAZE.  Also half of the coconut in this recipe is added to the cake batter and cooked and the other half of the coconut is added to the glaze and cooked.  The photo with this recipe has this cake covered with uncooked coconut.  This cake is awesomely delicious and different from other cakes.  Glaze without the water and covering the cake with uncooked coconut changes its rating to POOR.  Foodnetwork SHOULD be very,very diligent in immediately correcting obvious errors.  I recently followed a recipe for two tablespoons of a liquid.  The correct measurement was two cups of the liquid.  The result ended in the garbage.  I do not think foodnetwork can exonerate themselves from responsibility for not correcting errors of ommission or misprints. 

Delicious.  I cooked it in a tube pan, not a bunt pan.  I  lined it with waxed paper.  Came out perfectly.  Used Pam baking spray with flour.    

It sounds great. Haven't tried it yet.For all who have trouble with it sticking to the pan try this. They make parchment rounds ( with hole to fit tube pans. Spray with nonstick anyway. When the cake is done and cool you turn out and carefully remove paper.You will have a perfect cake every time. They sell these in better kitchen stores.They also make round cake pan parchment. I have cut both myself of parchment when needed. 

I made this cake for Easter and it was delicious!! Unfortunately, it didn't look very pretty because it stuck to the pan and came out in pieces. I used a non-stick bundt pan that was greased and floured. I've never had a problem before but it didn't work for this cake. I cut the glaze in half and it was the perfect amount (and helped hide the imperfections!. I'll definitely make this again but will try a different pan!

Truly, truly, truly AMAZING!!!! Had no problem with the cake comming out of the pan, used a silicone bundt pan. Cake was simply delicious, couldn't stop eating it. Non-baker  already requested me to bake one for them..thanks Trish.

made this for my grandmothers birthday, so far the trip into the baking world I've had that didn't involve a box to have it turn out decent. I used pam to grease my pan, and sprayed it with the regular and then let it sit for a minute, then sprayed it down twice with the pam for baking that comes with flour in it. I also used a food processor on the vanilla wafers because I wanted to make sure I had no big chunks. not only was it a hit, but I actually had people going back for seconds.

BE SURE AND CUT THE ICING RECIPE IN HALF! First time I made this cake was for my Sunday School Class.  A line formed around the classroom with people trying to get a piece of the cake.  I showed up as someone was scraping the crumbs off the plate so they could taste it!  I thought it was overly sweet myself, so next time I made it for my family in Oregon I cut the sugar down in both the cake and icing, and used unsweetened coconut.  Again, it was a huge hit, and so easy to make.  First time, after reading the reviews, I went from a bundt pan to a tube pan, greased it and floured it, and it still stuck.  Second time I used a nonstick bundt pan, greased and floured it REALLY well, and it came out perfectly.  This will go in my favorite recipe category. Thanks, Trisha.

reading the reviews made so exctited about making this cake , after watching the episode i went directly to the supermarket bought all the ingredients , and rushed home happy to bake a new cake that is out of my ordinary go to recipes . and after i turned it over it came out of the pan so well without sticking which even made me happier . so we sat down to taste this new awesome cake , and the texture was wierd , the taste was too sweet and too lemoney , coconut lost its flavor although there was so much of it . nothing made me happy to approach a new recipe .now i am a great baker and have been baking for 20 years i bake atleast 4 times a week . but this one was a flop and a huge disappointment .NOT going to make this again and the recipe went straight to the shredder.

Wow.  My family is not crazy for coconut but this was a hit.  I followed it exactly.  I agree about too much sauce.  But, you can store the extra and warm up and serve again. I did add more lemon zest.  I am going to try and make this is muffin pans for individual serving.  I will cut the top off and turn it over so the top is flat for the sauce.  Put a few fresh berries on the plate and there you go. Thanks Trisha, I am loving your show!

This was the most delicious cake! I am not a coconut lover but, I do recommend this recipe! It was awesome!

This was awesome...I was wondering if I chose to make this cake in a mini Bundt pan how long would it have to bake and at what temperature.

There's no need for the milk OR the icing, because it's so moist. Make sure it cools for 10 min. before removing. I never had a problem. Always got SO many compliments especially from coconut lovers.   VANILLA WAFER CRUMB CAKE  12 oz. box vanilla wafers, made into crumbs 2 c. sugar 1 c. butter (2 sticks, softened 6 eggs 7 oz. Angel Flake Coconut (2 cans 1 c. chopped pecans   Grease and flour tube pan. Make vanilla wafers into crumbs with food processor, blender or rolling pin. Cream butter and sugar with mixer. Add eggs, one at a time, beat well. Stir in coconut and pecans. Add crumbs. Put in pan and bake at 300 degrees for 1 1/2 hours until done. Cool 10 minutes. Remove from pan and finish cooling.

This cake is one of the best I have ever made.  I highly recommend it for church socials, work socials, or just a special family dessert with coffee.  It is made with crushed vanilla wafers, butter,eggs, sugar,vanilla, pecans, coconut, and water.  No messy flour to clean.  

This cake is wonderful. Thank you Trisha. It takes every bit of 3 hours to get this cake made start to finish. I agree the coconut in the glaze could be cut in half. Definately prep your bundt pan it is stubborn to come out. Its a very pretty cake.I'm going to try the mini bundt pans and individually wrap them for Christmas goodie trays. Since this cake takes a lot of time to make it deserves a place of honor on the Christmas goodie plate. 

The cake is delicious and easy to make but the sauce can definately be cut in half and maybe less sugar, way too sweet. I buttered and floured the pan very well and had no problem getting the cake out. This is a "do over"!   

This recipe was AWESOME! This recipe brought me back to childhood, when my Memaw use to make vanilla wafer cake. I followed the recipe exactly and it turned out ohhhh so yummy! I buttered and floured my pan liberally. I used a pampered chef stoneware mini bundt pan. I was able to make 5 small bundt cakes from this recipe. I did not have a hard time getting the cakes out of the pan. I did cut the glaze recipe in half. I used the glaze on 3 of my small bundt cakes. I also made a plain lemon powder sugar glaze for the other 2 small bundt cakes. The cakes we delish! My family of 4 enjoyed 3 of the cakes. I gave away the other 2, to my mother in law and her neighbor. They both really raved about the cakes and wanted the recipe. I will definately do this recipe again!

This cake was delicious.  I had no trouble getting it out of the pan but I think the trick is to use a tube pan with the removable center.  I greased and floured it well and then after it cooled about 10 minutes I pulled the center tube out, ran a knife around the bottom and inverted the cake on a plate.  It looked beautiful and got rave reviews.  I agree with another reviewer that the lemon glaze recipe can be cut in half.  I made the glaze recipe as provided and it was way too much.  I also put a little baking powder in the batter.  I will be making this cake again and I have already been asked where I got the recipe.  Delicious!

Help! I feel like I let Trish's Grandma Yearwood down. Hubby &amp; I read the recipe several times, then made sure we had all supplies before tackling the cake. We followed everything to the letter. After the cake had baked it still seemed too moist so we let it bake a little longer ... twice. The filling was still overly moist - much like a sponge with too much water in it. The taste is so nice, and we couldn't waste it, so we broke it into bite size piece, much like a bread pudding. The icing was just poured over the pieces as we served them. Can someone please let me know what we did wrong? I want to make the cake again and have it come out like the picture on the TV show. Any suggestions, or criticisms, I can take it, will be appreciated. Thanks y'all!!

I love this cake. I have made it twice and both times could not get the cake out of the pan, but very gooey and moist....so delicious!

Had trouble getting it out of the pan also but this cake was fantastic. It's my new favorite cake!!!!!!!!!!!

Super Dee-lish!  I too, had a very difficult time getting the cake to release from the bottom part of the pan (after reading the other reviews, I liberally buttered and floured, used a 2-piece tube pan AND went around the edges with a knife.  Trisha, how in the world do you get it out in one peice??  Next time I make it, I've thought about maybe making a parchment sleeve that fits around the bottom... Or maybe have one person hold the top of the cake while another flips the pan?  I don't know... I DO know that the cake is worth the extra effort in trying to get it out!

I made and took this cake to church prayer meeting.  It was and is the most delicious cake I have EVER made.  Trisha, this is not the only recipe of yours that I have tried.  All of them have been extraordinary!  Blessings to you and your sweet family.  Ms. Trudy 

Made this cake for our Father's Day BBQ.  Absolutely delicious! I was worried about the cake being too dense so I made very teeny alterations.  Since I used fresh coconut, I added 1/2 cup of the  coconut water, and I added 1 tablespoon of baking powder to the vanilla wafers.  The cake rose quite a bit and was a little lighter.  I used a bundt pan and had no trouble removing the cake.  One other thing, I made a small amount of lemon glaze with powdered sugar.  By the way, the entire cake disappeared.  Will definitely make again.  I have a new coconut cake recipe.

This cake is absolutely delicious. I would recommend this cake to anyone.It is BEYond a 5 star rating. Thank you Trisha for sharing this recipe.

Awful! I will never make this again. It fell, jumped, exploded, etc out of the pan. It was just one hot, sticky mess! The reviews warned that it would be hard to remove from the pan, but I never thought it would fall out in so many pieces... I know this cake will not become a favorite at my house. But it does taste sweet...in a bowl eaten with a spoon.

OMG!!! This cake is superdelicious... Despite of the error on my part the cake turned out moist and good.i wanted to half the recipe - by mistake i halved the first 2 ingredients and because of some distraction dint halved the amt of wafers. The result was a super moist cake , not that sweet ( because of my error. I can imagine what the cake would HAVE BEEN if i was more careful...!   Note : Dont hesitate in trying this recipe,, its really good plus u dont get such recipes everyday!

this recipe takes me back a bit.  my mom use to make a similar one but I don't remember it being this good. lol  sorr ma.  this cake is great and love the show.

My family loved this cake, just like most everyone else the cake did stick in my pan, I used a plactic knife to run arund the edges and it fell right out. Way to much glaze, and I did not care for the lemon flavor with the cake. Another reviewer recommended using pineapple juice in place of the lemon juice this is a great idea. I lined the pan with pineapple rings, like an upside down pineapple cake and it was excellent.

When I saw the show with the Coconut cake with Coconut Lemon Glaze it sounded like a recipe I had in 1964, sure enough it was but did not have the glaze on it.  The recipe in 1964 was called "Vanilla Wafer Cake".  I have not make this cake in years but will bake and use the glaze this time.  I do remember that I did not have any proble with it sticking to the pan, I used the tube pan with the removeable bottom.  Happy Baking!! 

Best Cake Iv ever made! Great Flavor everyone loves it.As for to much Glaze better make two cakes cause one will disapear to fast its sooo good. Thanks Trisha

This cake is awesome! I used a silicone bundt pan and it worked out great! It came out of the pan with no problem. Way too much glaze though. Could have done it with half what the recipe called for.

We thought this was fantastic!  I didn't have any problem at all with it sticking.  I would only make half the glaze though, I actually only used about 3/4 of what the recipe made and could of done with a bit less. I will totally make this again and again!!

We absolutely loved this cake.  It was moist, tangy, and delicious.  It got better and better.  Only lasted two days so I don't know after that!  It was difficult to remove from pan, but I just molded the parts together and flipped it over before pouring on glaze and it looked perfect.  Thanks for a delicious recipe!

I'm not a baker by any stretch of the imagination but I wanted to try this. It was not pretty. I had trouble getting it out of the pan, even though it was buttered and floured and I followed the recipe to the letter. Way too much glaze...IF I ever make it again I'll just make a powdered sugar/lemon glaze. I'm not a huge coconut fan so what was in the cake was plenty without it being in the frosting too. While it was not a prize winning looking cake, we'll see how it tastes. I'm going to ask other people I know to try making this too and see if they had the same problems I did.

This cake is absolutely delicious. I made it for supper club and it was a big hit. Very moist and with a lemon twist at the end. A word of caution....only make this cake in a 2 piece tube pan. It's very difficult to remove from the pan...even if you grease and flour the pan. I have an old receipe from my great grandmother that is very similar so I was prepared.

I made this for my mother's Mother's Day celebration. It was wonderful! A dense, lemony cake, very reminiscent of comforting southern Sunday deserts. It is beautiful and flavorful as is but I decorated it with huge strawberries and served it with a strawberry puree and champagne toast. Everyone loved it! Thanks Trisha.

Made this cake for a church dinner. It was out of this world good, but it stuck to my bundt pan, badly. I had to remove it in chunks. The glaze was ready, so I piled the chunks in the middle of the platter and poured the glaze over it all. I told the other women what had happened and got some sympathy. ;-D When I make this again, and I will, I'm going to make it in loaf pans. Everyone who tasted it said it was really special, and I loved watching two guys come back for more.

The cake is dense, moist and delicious. I had no trouble getting it out of the removeable bottom tube pan. Next time I would half the glaze. Pineapple juice substituted for the lemons might be good too. I didn't think it was too sweet which surprised me because of the amount of sugar. I had trouble finding frozen coconut so I used fresh coconut. The recipe worked fine for high altitude and the baking time was exact. This is a keeper. This cake would be great all by itself too. Thanks Trisha!! 

My husband and friends loved it. I do not like coconut myself. Although I greased and floured the pan it still stuck some. I too thought there was too much glaze, maybe if the cake is a little warmer than mine was, it will soak it up more.  It sure was a hit, I will be making many more times I'm sure.

Contrary to the other reviews I found this cake extremely sweet.  The recipe calls for 4 cups of sugar, 2 for the cake and 2 for the glaze.  Way, way, way too much for me

My husband and I just made this for the third time. Moist, tangy, delicious....and not hard to make. Definitely use a tube pan with removable tube/bottom. 

The cake is wonderful.  I was thinking the recipe for the glaze must be wrong - it made a LOT of glaze - too much I'm thinking but no one else mentioned it.  I think if I make it again I will just put a powdered sugar glaze on it flavored with lemon.

Baked this cake Saturday morning with my 14-year-old daughter. Had a great time making it and it's the best cake we've ever tasted!  Will definitely make this again and share the recipe with my friends and family.  Love the show, too!!

I watched Trisha make this on her Saturday show and knew it would be delish.  I went to store and bought Nilla wafers and made it Saturday evening.  This is absolutely wonderful with the tanginess of lemon in the icing and sweetness of cake, what a treat.  Husband loved it.

I made 2 for a family dinner, one having no nuts. I carried home 2 empty plates. Best recipe find in a long time. loved it.

Great cake!!!  Watched Trisha make this on her show on Saturday and knew I would have to make it quickly.  The only problem I had with the recipe was the cake stuck to my pan but this was my fault, although I did grease and flour it.  The taste was wonderful!!!  What a treasure!

This cake is awesome! I am not even a big fan of coconut and loved it! The vanilla wafers were a surprise ingredient. Who knew they could take the place of flour. Loved it!

This is  great cake.  I made it without the glaze just to cut down on the calories.  Who knew it would be so good without the glaze.  Yes it is a keeper and will be a family favorite.  Vanilla Wafers sales will definately go up!  Keep up the good recipes.

As soon as your show was over I headed to the store for Vanilla Wafers! This is absolutely a wonderful recipe. I'm all about fruit, especially citrus and coconut. Since yesterday afternoon 1/2 of my cake is GONE! I agree with Jill Roy about the competition. I'm doing deviled eggs today for supper but I already do mine the way you do yours. YUMMY is all I can say! Loved the stories about the Grandmas!!!!

I just had a piece of this cake for breakfast.  I couldn't wait for dessert.  The recipe is perfect and it looks just like the photo.  That doesn't happen to me much.  The cake outside of the cake was chewy and almost caramel like.   The glaze was a perfect compliment.  Vanilla Wafers, who knew?  I think Paula Deen has some competition!

I watched her make this cake today and it just looked so good that I decided to make it myself.  My family LOVED it!!  

https://www.foodnetwork.com/apps/api/playback?path=/etc/sni-asset/food/videos/0/01/018/0188/0188236

Instead of flour, Lemon-Glazed Coconut Cake uses crushed vanilla wafers.

grandma yearwood's coconut cake with coconut lemon glaze

Prep Time: 15 minutes

Cook Time: 1 hours, 15 minutes

Total: 2 hours, 50 minutes

Servings: 12

Author : Trisha Yearwood

Ingredients

Instructions

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grandma yearwood's coconut cake with coconut lemon glaze

Prep Time: 15 minutes

Cook Time: 1 hours, 15 minutes

Total: 2 hours, 50 minutes

Servings: 12

Author : Trisha Yearwood

Ingredients

Instructions

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