#2284 - Coconut Crumb Cake

(by Shirley McNevich)

1 - 12oz. box Nilla Wafers
1 - 7oz. bag Baker's angelflake coconut
2 cups white sugar
1 cup of pecans (chopped after measuring)
6 eggs
2 sticks butter (melted)
1/2 cup milk
(yes, it's correct--NO flour, baking powder or baking soda)

Finely crush all of the Nilla wafers. In a bowl add crushed wafers, coconut, white sugar and chopped pecans--stir. In a separate bowl add eggs--beat with a whisk. Add milk and melted butter to the eggs--beat with a whisk. Pour egg mixture into the coconut mixture--stir with a spoon until mixed (batter will be very thick). Grease and flour a bundt cake pan. Scoop batter evenly into the pan. Bake at 325 degrees for 1 hour 35 minutes. Cool for 20 minutes then invert it on to a cake plate.