Coconut Crumb Cake

Coconut Crumb Cake with Vanilla Wafers
High Cotton Food Styling and Photography
  • Yield: 20 servings


1 (12-ounce) box vanilla wafers
1 (7-ounce) can or bag coconut
2cups sugar
1cup pecans, chopped
6 eggs
2sticks butter, melted
1/2cup 2 percent low-fat milk


  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.

—Cora Lee Plummer, Gardendale, Ala.

Nutritional Info *per serving

  • Calories 310
  • Fat 21g
  • Sodium 80mg
  • Carbohydrate 32g
  • Fiber 2g
  • Protein 3g