- 1 cup butter, softened
- 2 cups sugar
- 6 eggs
- 1 box (12 ounces) vanilla wafers, crushed
- 1/2 cup milk
- 1-1/2 cup flaked coconut
- 1 cup chopped pecans
- Whipped cream or ice cream, optional
- In a large mixing bowl, cream butter and sugar. Add eggs, one at a time, beating well after each until light and fluffy. Add wafers alternately with milk. Fold in coconut and nuts. Pour into a greased and floured 10-in. tube pan (lined with brown paper if pan does not have a removable bottom). Bake at 350° for 1-1/2 hours, testing after 1 hour. Cool in pan on wire rack 15 minutes before removing to serving plate. Cool completely. If desired, top with whipped cream or ice cream. Yield: 12-16 servings.
Reviews forVanilla Wafer Coconut Cake
"A DELICIOUS, OLD-FASHIONED TASTING cake. WORTH THE EFFORT. I PUT A BASIC DRIZZLE FOR LOOKS."