Coconut cake with lemon-coconut glaze

Ingredients:

Cupcake

• 220 g butter, room temperature, plus extra for greasing the pan
• Flour to dust the pan
• 2 tbsp. sugar
• 6 large eggs, room temperature
• 1 tsp vanilla extract
• 1 pack 340g vanilla wafer cookies, finely crushed
• 170 g fresh or frozen shredded coconut meat, defrosted
• 0.5 cup chopped pecans

Lemon Coconut Glaze

• 2 tbsp. sugar
• 2 tablespoons cornstarch
• A pinch of salt
• Grated zest of 2 large lemons
• 1/4 cup freshly squeezed lemon juice (from about 2 large lemons)
• 170 g fresh or frozen shredded coconut meat, defrosted

Preparation:

1. Preheat oven to 160°C. Grease and flour a 22cm cake tin.
2. Beat the butter and sugar until light and smooth. Add the eggs and vanilla extract and beat well. Stir in the crushed wafer cookies, coconut, and pecans. Pour the batter into the pan and bake for 1 hour and 15 minutes. Cool the cake in the pan for 10 minutes, then turn it out onto a wire rack.
3. GlazeIn a medium saucepan, combine the sugar, cornstarch, salt, lemon zest and juice, 1.5 cups water, and coconut pulp. Cook over medium heat, stirring, until thickened, about 15 minutes. Cool slightly, then pierce the surface of the cake with a toothpick several times and pour the glaze over it.