“The coconut and nuts make this cake dense and flavorful. It is unbelievably easy to make, using crushed cookies instead of flour.” - by Jan H.
Ingredients
Adjust Servings
Original recipe yields 1 - 10 inch Bundt pan
Directions
- Preheat oven to 300 degrees F (150 degrees C). Grease and flour a 9-inch Bundt cake pan.
- In a medium bowl, cream together the butter and sugar. Beat in the eggs, one at a time. Next, stir in the milk. Finally, stir in the vanilla wafers, coconut and nuts. Pour into the prepared pan.
- Bake for 1 1/2 hours in the preheated oven. Allow cake to cool in the pan for at least 10 minutes before inverting onto a wire rack.
Nutrition
Amount Per Serving (14 total)
- Calories
- 454 cal
- 23%
- Fat
- 27 g
- 42%
- Carbs
- 50.1 g
- 16%
Based on a 2,000 calorie diet
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Reviews (5)
Rate This Recipe
"This cake is absolutely delicious. I had lost a recipe for a similar cake I used to make, so I was very happy to run onto this recipe. I cut the sugar to 1-1/2 cups and it is perfect. I make a cream c..." See moreheese frosting, add 1 cup each of pecans and coconut to it and frost the cake. It is always a huge hit and I always have to give out the recipe. "
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