Ingredients:

  • 12 oz Vanilla Wafers, pulsed into fine crumbs
  • 1 cup Pecans, finely chopped
  • 7 oz Sweetened shredded coconut
  • 1 cup Unsalted butter, softened to 65°F
  • 2 cups Granulated sugar
  • 6 Large eggs, room temperature
  • 0.5 cup Whole milk
  • 1 tbsp Pure vanilla extract
  • 0.5 tsp Kosher salt

Instructions:

  1. Preheat and Prep: Set your oven to 325°F and generously grease your Bundt pan with butter and a dusting of wafer crumbs.
  2. Pulverize Wafers: Pulse the 12 oz vanilla wafers in a food processor until they resemble fine sand with no large chunks.
  3. Cream Butter: Beat the 1 cup unsalted butter and 2 cups granulated sugar until the mixture is pale, fluffy, and doubled in volume. This should take about 5 minutes on medium high speed.
  4. Emulsify Eggs: Add the 6 large eggs one at a time, beating for 30 seconds after each addition. The batter should look smooth and silky.
  5. Incorporate Flavors: Stir in the 1 tbsp vanilla extract and 0.5 tsp kosher salt until just combined.
  6. Alternate Additions: Turn the mixer to low and add the wafer crumbs and 0.5 cup whole milk in three batches, starting and ending with crumbs. Mix until just combined to avoid overworking the batter.
  7. Fold In Texture: Using a spatula, gently fold in the 1 cup chopped pecans and 7 oz shredded coconut. Look for an even distribution of nuts and coconut throughout.
  8. The Golden Bake: Pour the batter into the prepared pan and bake for 1 hours 15 mins until a skewer comes out clean and the aroma of toasted vanilla fills the room.
  9. Cooling Phase: Let the cake sit in the pan for exactly 15 minutes before inverting it onto a wire rack.