I had to give this  Grandma Yearwood's Coconut Cake a try  when I first saw it. This rich, moist, and coconuty cake is made with vanilla wafers crumbs and topped with a lemon coconut glaze. It's simply amazing!

Vanilla wafer coconut cake is a recent discovery for me. I was curious about this novelty and did a little research. It didn’t take long for me to conclude that every Southern family has their own version of this cake, so it seems. Naturally, my curiosity was piqued—I had to make one. Let me tell you, it is DEE-li-cious! It is decadent, rich, moist, and sweeeeeeet!

The only dilemma I had was deciding which recipe to use. In the end, I went with Trishia Yearwood’s because I had seen her make it on her cooking show. Another deciding factor was her coconut lemon glaze which sounded luscious.

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)


  1. Preheat oven to 325 degrees F.
  2. 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.  
  3. ........................................

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