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

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The recipe was originally published as Coconut Crumb Cake on

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