Grandma Yearwoods Coconut Cake Made With Vanilla Wafers Food

GRANDMA YEARWOOD'S COCONUT CAKE WITH COCONUT LEMON

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.

GRANDMA YEARWOOD'S COCONUT CAKE (MADE WITH VANILLA WAFERS)

Steps:

• Note: If using an 11 oz. box of vanilla wafers, add 1/8 cup flour to the recipe.
• 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.

VANILLA WAFER CAKE

Steps:

• Preheat the oven to 350 degrees F and grease and flour a tube or Bundt pan.
• In a large bowl, beat the eggs well. Mix the sugar, vanilla wafers, coconut, pecans and milk into the eggs.
• Pour the mixture into the tube or Bundt pan. Bake until a toothpick inserted in the center comes out clean, about 1 hour. Let sit in the pan for 10 minutes, and then turn out onto a plate. Allow to cool completely.
• If desired, heat 1 tablespoon butter in a small saute pan. Cut a 1-inch slice of cake, butter both sides and toast in the butter. Add a dollop of whipped cream and serve with berries. Drizzle with caramel sauce. Repeat with remaining cake slices.