Email to Debbie Wharton Howell      

Recipe Categories: mystic6799's HOME PAGEAPPETIZERS BarCookies BBQ BEVERAGES BREAD BREADMACHINE BREAKFAST CAKESandPIES CANDY CASSEROLES CHEESECAKE CleanEating COOKIES CROCKPOT CUPCAKES DESSERTS DIABETIC EGGS ETHNIC FISHandSEAFOOD FRUIT GameMeat GlutenFree GritsGrains HerbalRemedies IceCream IndoorGrill JAMSandJELLIES MARINADES MEATS MiamiMediterraneanDiet PASTA PASTRIES PaulaDeen PetFood PIZZA POULTRY RachaelRay RICE SALADandDRESSING SANDWICHES SAUCES SEASONINGS SNACKS SOUPSandSTEWS VEGETABLES VEGETARIAN Wings

Coconut Crumb Cake




Source of Recipe


Relish Quick Starts, 7/06






Recipe Introduction


The final outcome is a sturdy and delicious cake, sugary and crusty on the outside and macaroon-like moist and chewy on the inside.





List of Ingredients



• 1 (12-ounce) box vanilla wafers
  
• 1 (7-ounce) can coconut
  
• 2 cups sugar
  
• 1 cup pecans, chopped
  
• 6 eggs
  
• 2 sticks butter, melted
  
• ½ cup 2% low-fat milk
  






Instructions



1. Preheat oven to 325F. Grease and flour a Bundt pan.
   
   
2. Place vanilla wafers in a food processor and pulse until fine crumbs.
   
   
3. Combine crumbs, coconut, sugar and pecans in a bowl; mix well.
   
   
4. In a medium bowl, whisk together eggs, butter and milk.
   
   
5. Pour egg mixture into dry ingredients and mix well (batter will be thick). Pour batter into prepared pan. Bake 1 hour and 35 minutes.
   






Final Comments


Serves 20