Grandma Yearwood's Coconut Cake (Made with Vanilla Wafers)

Grandma Yearwood’s Coconut Cake (Made with Vanilla Wafers):

Slightly adapted from Trisha’s Southern Kitchen

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)

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.

Makes 10-12 servings.

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