Vanilla Wafer Cake
Servings 10
Ingredients
- 1 cup butter, room temperature
- 2 cups sugar
- 1 (11-ounce) package vanilla wafers, crushed
- 6 eggs
- 1/2 cup milk
- 1 tablespoon vanilla extract
- 2 (6-ounce packages) frozen coconut, thawed (see note)
- 2 cups chopped pecans
Instructions
- Preheat the oven to 325°F. Grease and flour a 10 to 12 cup Bundt pan.
- In a large bowl, use a mixer to cream the butter and sugar together. Add 1 egg at a time, beating well after each addition. Add the crushed vanilla wafers and milk and mix well. Add the coconut, vanilla, and pecans and stir to combine.
- Spread the batter into the prepared Bundt pan and bake for 1 hour and 25 minutes to 1 hour and 35 minutes or until a toothpick inserted into the center comes out mostly clean with a few moist crumbs.
Notes
* This recipe specifically calls for using frozen shredded coconut. It's usually found in the freezer section near the frozen fruit. It is less sweet than shelf-stable sweetened coconut flakes and has a very different texture. If you can't find the frozen variety, you can use 1 1/2 to 2 cups of the sweetened coconut flakes, but the cake will be sweeter and will have a different texture.