Grandma Yearwoods Coconut Cake With Coconut Lemon Recipes

Steps:

• 1. For the cake: Grease and flour a 10-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.
• 2. 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.

Steps:

• 1. Preheat oven to 350°F. Grease the bottom and sides of 9-inch round cake pans with butter, then lightly dust with flour. Set aside. In a large bowl, sift together the flour, baking powder and salt.Set aside. In another large bowl, cream together butter and sugar until light and fluffy. Add the egg yolks one at a time, mixing well after each addition. Then alternate adding in the remaining dry ingredients and milk, a little at a time until well blended.Next stir in the coconut and vanilla.
• 2. In a separate bowl, beat egg whites until stiff peaks form. Then fold the beaten egg whites into the cake batter. Divide the batter evenly between the two cake pans, place in the center of the oven and bake until a toothpick comes out clean, approx 30-40 minutes.
• 3. Remove cakes from oven and cool on wire racks for approx 15 minutes. Remove cakes from pan and place on wire racks, tops facing up, to cool completely. While the cake cools, start working on the frosting. Simply add your butter, confectioner's sugar, vanilla and cream to a large bowl and mix until blended. Add a few drops of milk as needed until you achieve your desired consistency. If your frosting ends up too thin, simple add more confectioner's sugar, a tablespoon at a time until perfect.
• 4. Once your cake has cooled, you'll want to crumb coat your cake. To insure a smoothly iced cake. Start applying the frosting on the top of the bottom layer, about a quarter inch thick. Then place your second layer on top.Then apply a thin layer of frosting all around the tops and sides of cake. This is your crumb coat. After you've finished your crumb coating, place the cake in the refrigerator for approx 20-30 minutes. This allows the crumb coating to set. Now, add the final layer of frosting to your cake, garnish the top with flaked coconut. Enjoy!

Steps:

• Preheat the oven to 350 degrees F (175 degrees C). Grease and flour a 9x13-inch pan. Spread coconut on a baking sheet.
• Bake in the preheated oven until lightly toasted, about 5 minutes. Remove and let cool while you prepare the cake. Leave the oven on.
• Combine flour, baking powder, baking soda, and salt in a large bowl.
• Whisk eggs and sugar together in another large bowl until very well combined. Stir in milk, oil, lemon zest, lemon juice, and vanilla extract; mix until well combined. Fold in dry ingredients and add coconut. Pour into the prepared pan.
• Bake in the preheated oven until a toothpick inserted into the center of the cake comes out clean, 35 to 40 minutes.