The secret ingredients in this cake is crushed vanilla wafers. It gives the cake a delicious texture.




Coconut Lemon Glaze



  • Preheat the oven to 325°F. Line eighteen 2 1/2-inch muffin cups with paper bake cups or grease and flour cups; set aside.

    For the cupcake cream the butter and sugar until light and smooth. Add the eggs and vanilla, beating well. Mix in the vanilla wafer crumbs, coconut, and pecans. Spoon batter into prepared cups, filling nearly full. Bake for 25 minutes or until tops spring back when lightly touched. Remove muffin pan from oven, let cool on wire rack, 5 minutes. Remove cakes from muffin pan and cool completely on a wire rack placed over a shallow baking pan.

    For the glaze, mix the sugar, cornstarch, salt, lemon zest and juice, water, and coconut. Cook over medium heat, stirring until thickened, about 15 minutes. Let cool slightly, then, using a toothpick, poke several holes in the top of the cakes and spoon the glaze over the cakes.

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Whole Cake Variation

Grease and flour a 9- to 10-inch tube cake pan. Prepare natter as above. Pour the batter into the pan. Bake for 1 hour and 15 minutes until a toothpick inserted in center comes out clean. Cool cake in the pan for 10 minutes before turning out onto a rack to finish cooling while you prepare the glaze. For glaze, let let cool slightly, then, using a toothpick poke several holes in the top of the cake and drizzle the glaze over the cake. Makes 12 servings.

Nutrition Facts

406 calories, 21 g fat (11 g saturated fat, 2 g polyunsaturated fat, 7 g monounsaturated fat), 89 mg cholesterol, 211 mg sodium, 53 g carbohydrates, 2 g fiber, 45 g sugar, 4 g protein.


2 Ratings
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