Friday, October 5, 2012

COCONUT AND VANILLA WAFER CAKE

The vanilla wafers in this cake replace the flour.

2 sticks butter softened
2 cups granulated sugar
6 large eggs
1 box (12-oz) vanilla wafer cookies, crushed
1/2 cup milk
1 1/2 cups flaked coconut
1 cup chopped pecans
additional coconut for garnish, if desired

Preheat oven to 350 degrees.
Grease a flour a 10-inch tube pan with removable bottom; set aside.

Cream the butter and sugar together in large mixer bowl; add the eggs, one at a time beating well after each one until mixture is light and fluffy.

Alternately add the cookie crumbs and the milk.  Gently fold in the coconut and pecans.  Pour the batter into the prepared tube pan.

Bake cake at 350 degrees for 1 hour then test for doneness.  Will probably need another 15 minutes.

Cool cake in the pan for 15 minutes before gently removing to a cake plate.  Sprinkle additional coconut on top of cake, if desired. Allow cake to cool completely.

To serve, slice cake and top slices with ice cream, if desired.

Yield: 12 servings.





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