Trisha Yearwoods Coconut Cake Recipes

GRANDMA YEARWOOD'S COCONUT CAKE WITH COCONUT LEMON GLAZE

Steps:

• Preheat the oven to 325 degrees F.
• For the cake: Grease and flour a 9-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.
• 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.

ICED ITALIAN CREAM CAKE

Steps:

• For the cake: Preheat the oven to 350 degrees F. Grease and lightly flour three 9-inch cake pans.
• Sift the flour and baking soda together and set aside.
• With an electric mixer, cream the butter and shortening with the sugar until fluffy, about 5 minutes. Add the egg yolks one at a time, beating well between each addition. With the mixer on medium speed, add the flour and buttermilk alternately, beginning and ending with buttermilk. Add the vanilla, coconut and nuts, and stir well to incorporate.
• In a separate bowl with clean beaters, whip the egg whites to stiff peaks. Gently fold the beaten egg whites into the batter, just until blended.
• Pour the batter into the prepared pans and bake for 25 minutes. Test for doneness by touching the top of the cake with your finger. The cake is done if it bounces back up. Cool the layers on wire racks sprayed with cooking spray to prevent sticking.
• For the frosting: With an electric mixer, beat the cream cheese with the butter on high speed until fluffy. Reduce the speed to medium and blend in the sugar and vanilla. Beat well until the frosting is smooth.
• When the cake is completely cool, spread the frosting between the layers and on the sides and top of the cake. Sprinkle on the nuts.

FRENCH COCONUT PIE

Steps:

• Preheat the oven to 350 degrees F. In the bowl of an electric mixer and using the whisk attachment, beat the eggs, coconut, sugar, buttermilk, butter, flour and vanilla until well combined. Your mixture may look curdled but keep beating on high until it comes together (it will still be chunky from the coconut).
• Pour the filling into the pie shell. Bake until lightly browned, the center of the pie doesn't jiggle when shaken lightly and a toothpick inserted into the center comes out moist but not covered with custard, 45 to 50 minutes. The coconut will rise to form a top crust during baking. Set the pie on a wire rack and cool completely before serving, about 1 hour.

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.

BROWNIES WITH COCONUT FROSTING

Steps:

• Preheat the oven to 350 degrees F. Spray or grease the bottom of an 8-by-8-by-2-inch pan.
• Melt the chocolate with the shortening in the microwave or over a double boiler. Cool slightly. In a mixing bowl, beat the eggs well. Add the sugar and combine thoroughly, then stir the chocolate mixture.
• Sift the flour together with the baking powder and salt, and stir into the flour mixture. Stir in the pecans and vanilla extract.
• Spread the batter evenly in the prepared pan. Bake until a toothpick inserted in the center comes out clean, 25 to 30 minutes. Cool in pan for 5 minutes and cut into squares. These are delicious warm or cold. Spread with Coconut Frosting.
• Combine the evaporated milk, sugar and egg yolks in a saucepan. Stir with a wire whisk until the yolks are fully incorporated. Add the butter, melt, and bring to a simmer. Cook until the mixture thickens, 12 to 15 minutes, stirring constantly. Add the coconut, nuts and vanilla extract and let cool.

TRISHA YEARWOOD COCONUT FROSTING

Steps:

• 1. combine evaporated milk sugar and yolks in a med size saucepan. whisk until yolks are fully mixed in. add butter over med heat bring to a simmer cook until mixture thickens 12to15 mins.stirring constantly
• 2. once that is done remove from heat add coconut toasted pecans and vanilla mix well will be thick pour in glass bowl and let cool makes 4 cups frosting hope you enjoy it as much as my family does

TRISHA YEARWOOD'S COCONUT CAKE RECIPE

Steps:

• Preheat oven to 325°. Grease and flour 9 inch tube pan. Cream butter and sugar till light and fluffy. Add eggs and vanilla, beating well. Mix in the vanilla wafer crumbs, coconut and pecans Put in pan, bake for one hour 15 minutes. Allow cake to cool in pan for 10 minutes before turning outing rack. For the glaze; mix sugar, cornstarch, salt, lemon zest and juice, 1 1/2 cups water and coconut in medium saucepan. Cook over medium heat stirring until thickened for about 15 minutes. Cool slightly, then using a toothpick, poke severl holes in top of cake and drizzle glaze over cake.

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.

GARTH BROOK'S GERMAN CHOCOLATE CAKE WITH COCONUT FROSTING

Steps:

• Prepare the chocolate by melting it in the top of a double boiler, stirring until it is smooth. add 1/4 cup of the butter and stir until it is melted and blended. Add 1/4 cup of warm milk and stir until smooth. Set the chocolate aside to cool.
• Preheat the oven to 350*F.
• Line the bottoms only of 3 9" cake pans with circles of parchment paper, or grease each pan bottom only with solid shortening and dust lightly with flour. Sift together the sifted and measured flour, baking soda, and salt.
• Whip the egg whites until stiff using the wire beater of the mixer. Transfer the beaten whites to a separate bowl and set aside.
• In the mixer bowl, cream the remaining 1 1/2 sticks of butter and sugar together until fluffy. Add the egg yoks one at a time, beating well after each addition(Trisha says separated egg yolks will slide easily and individually from a small bowl if the bowl is rinsed with water first). Add the melted, cooled chocolate and the vanilla. Mix well.
• With the mixer on very low, stir in the flour mixture alternately with the buttermilk. Do this by adding about a third of the flour and slowly stirring it in completely. Then add about half the buttermilk and stir it inches Continue adding flour and buttermilk in this manner, ending with flour. Scrape the sides and bottom of the bowl and stir again. With a long handled spoon or spatula, fold and stir the beaten egg whites into the batter until the batter is smooth with no visible clumps of whites.
• Divide the batter evenly between the prepared pans and bake for 30-40 minutes. Bake on the middle rack of the oven, allowing at least 1/4" clearance between the pans and the oven walls. The cake will rise above the pan edges as it bakes but will not spill over and will settle back down as it continues to bake. The cake is done when it begins to pull away from the sides of the pans and springs back to a light touch. Cool layers in the pans for about 8 minutes.
• Run a knife around the edges of each pan and turn the layers out onto wire racks that have been sprayed with cooking spray. Cool layers completely before frosting.
• To make the frosting:.
• Combine the sugar, egg yolks, and evaporated milk in the top of a double boiler. Stir with a wire whisk until the yolks are fully incorporated. Add the butter. Place over simmering water and bring to a boil. Simmer for 12-15 minutes longer, stirring constantly, until the mixture thickens. Add the vanilla, coconut, and nuts. cool.
• To assemble the cake, place one layer on a cake stand and spread with frosting. Frost each layer completely, top and sides, as it is added to the cake.
• Note:.
• You can also make the frosting in a regular saucepan, but be sure to stir it constantly, as it scorches easily. Also, you MUST use the finely grated fresh or frozen coconut, not canned or shredded, to be able to spread the frosting on the sides of the cake easlily.
• Another note from Trisha's sister, Gwen:.
• Refrigerate the cake after it's frosted. Before serving, touch up any frosting that may have run down the sides.
• Hint: Trisha says if you use a lot of sweet baking chocolate, you can purchase it in bulk online at www.cocoasupply.com. Choose La Equatoriale-Dark Chocolate Coverture. The cost, including postage, is half what you would probaly pay in grocery stores. Share the large bar with your friends who bake. I haven't checked this out, but you might want to.