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
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..