email this pageThe star of banana pudding and the supporting role in lemon ice box pie, vanilla wafers have now made their way into cake. Actually the recipe has been around for years, but it's one we've just discovered. And it's one we can't get out of our system. It's made an appearance at a mother-in-law's birthday, a girlfriends' get-together and a school potluck. It's super moist, super easy and super good with a cold glass of milk.
Coconut Crumb Cake
Ingredients
1 (12-ounce) box vanilla wafers
1 (7-ounce) can coconut
2 cups sugar
1 cup pecans, chopped
6 eggs
2 sticks butter, melted
½ cup 2% low-fat milk
Instructions
1 (7-ounce) can coconut
2 cups sugar
1 cup pecans, chopped
6 eggs
2 sticks butter, melted
½ cup 2% low-fat milk
1. Preheat oven to 325F. Grease and flour a Bundt pan.
2. Place vanilla wafers in a food processor and pulse until fine crumbs.
3. Combine crumbs, coconut, sugar and pecans in a bowl; mix well.
4. In a medium bowl, whisk together eggs, butter and milk.
5. Pour egg mixture into dry ingredients and mix well (batter will be thick). Pour batter into prepared pan. Bake 1 hour and 35 minutes. Serves 20.
"Relish Quick Starts," July 2006.
Nutritional Information
2. Place vanilla wafers in a food processor and pulse until fine crumbs.
3. Combine crumbs, coconut, sugar and pecans in a bowl; mix well.
4. In a medium bowl, whisk together eggs, butter and milk.
5. Pour egg mixture into dry ingredients and mix well (batter will be thick). Pour batter into prepared pan. Bake 1 hour and 35 minutes. Serves 20.
"Relish Quick Starts," July 2006.
Per serving: 310 calories, 21g fat, 3g prot., 32g carbs., 2g fiber, 80mg sodium.
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