This fantastic tube cake uses a box of vanilla wafers instead of flour. The coconut and pecans make it especially toothsome!
Original recipe makes 1 10-inch Bundt pan
Ingredients
1 (8 ounce) package flaked coconut
1 cup ground pecans
3/4 cup butter
1 1/2 cups white sugar
6 eggs
1 (12 ounce) package vanilla wafers, crushed very fine
1/2 cup milk
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PREP
20 mins
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COOK
1 hr
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READY IN
1 hr 20 mins
Directions
- Preheat oven to 325 degrees F (165 degrees C). Grease and flour a 10 inch fluted tube pan such as a Bundt®. Mix together the coconut and ground pecans; set aside.
- In a large bowl, cream together the butter and sugar until light and fluffy. Beat in the eggs one at a time. Beat in the crushed wafers alternately with the milk. Mix in the coconut and ground pecans. Pour batter into prepared pan.
- Bake in the preheated oven for 60 minutes, or until a toothpick inserted into the center of the cake comes out clean. Allow to cool.
Nutrition
Calories: 434 kcal
Carbohydrates: 48.3 g
Cholesterol: 117 mg
Fat: 25.6 g
Fiber: 2.7 g
Protein: 5.2 g
Sodium: 223 mg