1、Grandma Yearwood's Coconut Cupcakes with Coconut Lemon Glaze by Trisha Yearwood

  • Makes: 18 servings
  • Prep: 25 mins
  • Bake: 25 mins
  • Cook: 15 mins
  • Grandma Yearwood


    • 1 cup butter, room-temperature (2 sticks)
    • 2 cups sugar
    • 6 large Eggs, room-temprature
    • 1 teaspoon vanilla extract
    • 1 11 ounce box vanilla wafers, finely crushed
    • 1 6 ounce package frozen grated coconut, thawed, or 2 cups sweetened flaked coconut, chopped
    • 1/2 cup chopped pecans
    • 1 cup sugar
    • 1 tablespoon cornstarch
    • Pinch of salt
    • Grated zest of 1 large lemon
    • 1 large lemon, zested and juiced
    • 3/4 cup water
    • 1/2 6 ounce package frozen grated coconut, thawed, or 2 cups sweetened flaked coconut, chopped


    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.
  • Nutrition Facts

  • Per serving: 406 kcal cal.,21 g fat (11 g sat. fat,2 g polyunsaturated fat,7 g monounsatured fat),89 mg chol.,211 mg sodium,53 g carb.,2 g fiber,45 g sugar,4 g pro.Percent Daily Values are based on a 2,000 calorie diet

  • https://www.truecookbook.com/recipe/grandma-yearwoods-coconut-cupcakes-with-coconut-lemon-glaze-by-trisha-yearwood-35925/

    2、Meatballs with Sweet Lemon Glaze

  • Makes: 4 servings
  • Serving Size: 8 meatballs, 3/4 cup steamed pea pods, and about 3 tablespoons sauce
  • Carb Grams Per Serving: 33
  • Meatballs with Sweet Lemon Glaze recipe


    • 1/2 cup finely chopped green onions
    • 1/4 cup quick-cooking rolled oats
    • 1/4 cup refrigerated or frozen egg product, thawed
    • 3teaspoons finely shredded lemon peel
    • 1/4 teaspoon crushed red pepper
    • 1/4 teaspoon salt
    • 1pound 93 percent lean ground beef, ground pork, or ground turkey
    • Nonstick cooking spray
    • 1/2 cup apricot spreadable fruit
    • 1/4 cup water
    • 2tablespoons reduced-sodium soy sauce
    • 2tablespoons lemon juice
    • 2teaspoons cornstarch
    • 4cups fresh snow pea pods, steamed*
    • Freshly ground black pepper (optional)
    • Lemon wedges (optional)


    1. In a large bowl combine green onions, oats, egg product, 2 teaspoons of the lemon peel, the crushed red pepper, and salt. Add ground beef; mix well. Form into 1-inch meatballs.
    2. Lightly coat an unheated large nonstick skillet with cooking spray; place over medium-high heat until hot. Brown meatballs in skillet, turning occasionally. Meanwhile, in a small bowl combinespreadable fruit, the water, 1 tablespoon of the soy sauce, and 1 tablespoon of the lemon juice. Lightly coat an unheated 1 1/2- or 2-quart slow cooker with cooking spray. Add meatballs to cooker and pour the fruit spread mixture over all in cooker.
    3. Cover and cook on low-heat setting for 4 hours or on high-heat setting for 2 hours.
    4. Using a slotted spoon, transfer the meatballs to a plate. In a small bowl whisk together the remaining 1 tablespoon soy sauce, 1 tablespoon lemon juice, the cornstarch, and remaining 1 teaspoon lemon peel. Whisk into the cooking liquid in slow cooker. Gently fold in the meatballs.
    5. If using low-heat setting, turn to high-heat setting. Cover and cook about 10 minutes more or until thoroughly heated and sauce is slightly thickened. Serve meatballs over snow peas. If desired, sprinkle with black pepper and serve with lemon wedges.

    3、Paula Carson's Coconut Cake

    Servings:12 Prep30 mins Bake350°F 25 mins Cook7 mins
    Paula Carson



    1. Heat oven to 350 degrees F. Grease three 9-inch round cake pans. Dust pans with flour, tapping out the excess.
    2. Beat butter in a large bowl until creamy. Add sugar, beating well, until light and fluffy. Add eggs, one at a time, beating well after each addition.
    3. Blend flour and baking powder in a small bowl. Add to batter, alternating with milk, beating thoroughly after each addition. Beat in vanilla. Divide batter equally among the prepared cake pans.
    4. Bake layers at 350 degrees F for 25 minutes or until a toothpick inserted in the centers comes out clean. Cool cakes completely in the pans on wire racks.
    5. Combine egg whites, sugar, 1/2 cup water, corn syrup and salt in heavy saucepan. Heat over very low heat, beating constantly with a mixer for 7 minutes until soft peaks form. Remove saucepan from heat. Add vanilla and lemon extracts; beat 1 minute.
    6. Place one cake layer on a plate. Top with a little frosting; sprinkle with a little coconut. Stack with second layer; repeat. Top with last layer. Frost cake. Sprinkle remaining coconut over sides and top.

    4、Coconut Sheet Cake with Meyer Lemon Frosting

    Servings:24 Prep25 mins Bake350°F 30 mins
    Coconut Sheet Cake with Meyer Lemon Frosting recipe


    • 3 cups all-purpose flour
    • 1 tablespoon baking powder
    • 1/2 teaspoon salt
    • 1 1/4 cups 2% milk
    • 1 teaspoon vanilla extract
    • 1 teaspoon coconut extract
    • 4 Egg whites, at room temperature
    • 1 1/2 cups sugar
    • 1/2 cup (1 stick) butter, softened
    • 1/2 cup jarred Lemon Curd
    • 1 cup (2 sticks) unsalted butter, softened
    • 216 ounce box confectioners' sugar
    • 1/4 cup Meyer (or regular) lemon juice
    • 1/4 cup 2% milk
    • 1 teaspoon vanilla extract
    • 1/2 teaspoon coconut extract
    • 1 cup shredded coconut
    • Food coloring (optional)


    1. Heat oven to 350 degrees F. Coat a 13 x 9-inch baking pan with . Line bottom with wax paper. Coat paper.
    2. In a large bowl, whisk together flour, baking powder and salt. Combine milk and extracts. In a medium-size bowl, beat egg whites until frothy and then beat in 1/4 cup of the sugar until stiff peaks form.
    3. In a second large bowl beat remaining 11/4 cups sugar with butter on low. Beat in flour mixture, alternating with milk mixture. Beat 1 minute. Fold in beaten egg white mixture in 2 batches.
    4. Spoon batter into prepared pan and spread evenly. Bake at 350 degrees F for 30 minutes, until a toothpick inserted in center comes out clean. Cool in pan for 15 minutes. Turn out onto wire rack and cool completely.
    5. In a large bowl, beat together butter, confectioners' sugar, lemon juice, milk and extracts until smooth.
    6. Place toothpicks around the edge of cake, halfway up sides. Using picks as a guide, slice cake in half horizontally. Using two large spatulas, lift off top layer and place on a cutting board. Spread lemon curd on cut side of bottom layer. Gently replace top layer.
    7. Reserve 1 1/2 cups of the frosting for piping a border and message. Spread cake with remaining frosting. Press coconut onto sides. Transfer 1 cup of the reserved frosting to a piping bag fitted with #21 star tip. Pipe shell pattern on top edge of cake. Tint remaining 1/2 cup frosting with food coloring, if desired. Transfer to bag fitted with writing tip and inscribe.


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