Coconut Crumb Cake

1 (12-ounce)  box vanilla wafers
1 (7-ounce) can coconut [ you can use two 3.5 cans if you want]
2 cups sugar
1 cup pecans, chopped
6 eggs
2 sticks butter, melted
1/2 cup 2% low-fat milk

Preheat overn to 325. Grease and flour a Bundt pan. Place vanilla wafers in a food processor and pulse until fine crumbs. Combine curmbs, coconut, sugar and pecans in a bowl; mix well. In a medium bowl, whisk together eggs, butter and milk. 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

KY New Era, July 2007

We didn't have vanilla wafers, so substituted a box of grahm cracker crumbs we had. Added 2 tsp vanilla. Substituded Ameretto for the milk..  ;>)