A rich, dense, and wonderfully unique cake that uses an entire box of crushed vanilla wafers instead of flour. This buttery cake is loaded with coconut and nuts, and bakes low and slow for an incredibly moist texture.
Author
Unknown
Recipe
| Measurements | Ingredients |
|---|---|
| 2 sticks (1 cup) | Oleo (Margarine or Butter), softened |
| 2 cups | Sugar |
| 6 | Eggs |
| 1 (12 oz) box | Vanilla Wafers, finely crushed |
| 1 (7 oz) bag | Coconut |
| 1 cup | Nuts, chopped |
| 1/2 cup | Milk |
Instructions
- Preparation: Preheat your oven to a low 275°F. Generously grease and flour a tube or Bundt pan. Finely crush the vanilla wafers using a food processor or by placing them in a bag and crushing them with a rolling pin.
- Cream Wet Ingredients: In a large bowl, cream the softened oleo/butter and sugar together with an electric mixer until light and fluffy.
- Add the eggs one at a time, beating well after each addition.
- Combine: By hand, stir in the crushed vanilla wafers, coconut, milk, and chopped nuts until everything is well combined. The batter will be very thick.
- Bake: Spoon the batter into the prepared pan and spread it evenly.
- Bake for 1 hour and 15 minutes, or until a long wooden skewer inserted into the center comes out clean.
- Let the cake cool in the pan for 15-20 minutes before turning it out onto a wire rack to cool completely.
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