Coconut Vanilla Wafer Cake

Can you believe Easter is less than a week away already? I'm hoping most of our snow will be gone by the weekend, although I bet any egg hunts the kids have will be held indoors this year.

I experimented with some new recipes this weekend and they all turned out great, believe me that's not always the case! I've had my eye on this cake for awhile, I found it in an old-fashioned cookbook I stole borrowed from my mother a long time ago. Coconut cake seems to be a traditional Easter dessert but I loved how this one incorporated vanilla wafers into the batter in place of traditional flour.

I love this simple cake, it's good enough to eat alone but we served ours with some fresh whipped cream. Ice cream would be great too. It's very moist and yet a little chewy alongside the edges. I could definitely taste the vanilla wafers, the pecans and coconut were an extra bonus. I think even if you're not a coconut fan, you'd still enjoy a slice. Simply omit the pecans if nuts aren't your thing.

If your Easter menu is still in the works, take this cake into consideration. It's very easy to whip together and everyone enjoys a scrumptious slice of cake for dessert!


Coconut Vanilla Wafer Cake
Ingredients:
2 sticks butter, softened
2 c sugar
6 eggs
12 oz. box vanilla wafers, crushed
1-1/2 c flaked coconut
3/4 c chopped pecans
Whipped cream or ice cream for serving

Directions:
In a large mixing bowl, cream butter and sugar. Add in eggs, two at a time, beating well after each addition. Add wafers alternately with milk. Fold in coconut and pecans. Pour into a greased 10-inch tube pan. Bake at 350 degrees for 1 hr 15 mins, testing after 1 hour. Cool in pan for 15 mins before removing to a serving plate. Serve with whipped cream or ice cream if desired.