Ingredients
Scale
- 1 cup unsalted butter, softened
- 2 cups granulated sugar
- 6 large eggs
- 1 teaspoon vanilla extract
- 1 (11 oz) box vanilla wafers, crushed into fine crumbs
- 1/2 cup milk
- 1 cup sweetened shredded coconut
- 1 cup pecans, chopped
Instructions
- Preheat and Prepare: Set your oven to 325°F (165°C). Generously grease and flour your tube or bundt pan.
- Cream Butter and Sugar: In a large mixing bowl, beat the softened butter and sugar until light and fluffy, about 5 minutes.
- Add Eggs and Vanilla: Incorporate eggs one at a time, beating well after each addition. Mix in the vanilla extract until well combined.
- Mix Dry and Wet Ingredients: Gradually add the crushed vanilla wafers alternately with milk to your creamed mixture, beginning and ending with the wafers.
- Incorporate Final Ingredients: Gently fold in the coconut and pecans until evenly distributed throughout the batter.
- Bake to Perfection: Pour the batter into your prepared pan and bake for 70-75 minutes, or until a wooden skewer inserted near the center comes out clean.
- Cool and Serve: Allow the cake to cool in the pan for 15 minutes before transferring to a wire rack to cool completely.
- Prep Time: 20 minutes
- Cook Time: 70-75 minutes