Vanilla Wafer Cake

This cake is one of my Uncle’s favorites. It’s one of mine too.  My grandmother used to make it for him at Christmas when he and his family would come for a visit.  She’d hide it so he’d have most of it to enjoy himself, but I’d always find it.  I learned at an early age just how to slice a tube cake thinly so no one would miss it.  I only admitted this to the family a few years ago. Ah….good times!

Vanilla Wafer Cake

1 cup room-temperature butter

2 cups granulated sugar

6 room-temperature eggs

1 (12 oz) box vanilla wafers crushed

½ cup milk

7 oz flaked coconut

1 cup chopped pecans

Preheat oven to 375 degrees

Spray a tube pan (angel food cake pan) with non-stick baking spray that has flour and oil.  Cut and place some parchment paper to fit on the bottom.

Cream butter and sugar, gradually add eggs, beat until smooth.

Add crushed vanilla wafers alternately with milk, then add coconut and pecans.

Mix well, pour into greased and floured tube pan and bake at 375 for about 1½ hours.

Let cool in pan for 20-30 minutes, release sides from pan, then lift cake out by tube portion of pan. After further cooling, use a knife to be sure bottom of cake is released from the pan. Then remove cake and turn right side up.  This cake will keep for several days in an airtight container.

If desired, the cake can be pierced all over the top and have coconut rum poured over it to soak in.