This cake uses crushed cookies instead of flour. It is a great cake for kids: they will love crushing all those cookies.

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Recipe Summary

Servings:
12
Yield:
1 bundt cake
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Ingredients

12
Original recipe yields 12 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Preheat oven to 300 degrees F (175 degrees C). Grease and flour a bundt pan.

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  • Cream butter or margarine; add sugar, and beat until smooth. Add eggs, one at a time, beating well after each addition. Stir in crushed vanilla wafers alternately with milk. Add coconut and pecans, and mix until blended. Pour batter into prepared pan.

  • Bake for 1 1/2 hours. Cool.

Nutrition Facts

587 calories; protein 6.3g 13% DV; carbohydrates 64.9g 21% DV; fat 35.3g 54% DV; cholesterol 134.5mg 45% DV; sodium 287.5mg 12% DV. Full Nutrition

Reviews (30)

Read More Reviews

Most helpful positive review

Rating: 5 stars
11/26/2007
This was the first cake ( one of two- the cinnamon chocolate cake was fabulous too!), that i baked from scratch and it was a hit at Thanksgiving dinner as well as at work. SO MOIST! It was great, and it definitely makes me want to continue to try new ideas. Thanks!! Read More
(37)

Most helpful critical review

Rating: 3 stars
01/05/2010
I baked it twice and made a cream cheese frosting. The first time I used a bundt pan. It stuck to the bottom (even though I greased and floured heavily). I substituted 2 bananas for the coconut. The second time I used a sheet cake pan and used 1/2 cup LESS sugar. The cake was too sweet for me with 2 cups of sugar given the sweetness of the cookies. The texture is very thick but moist and tasty. I've only baked it for my household. I haven't ventured to bake it for a crowd yet. Read More
(37)
33 Ratings
  • 5 star values: 23
  • 4 star values: 7
  • 3 star values: 1
  • 2 star values: 1
  • 1 star values: 1
Rating: 3 stars
01/04/2010
I baked it twice and made a cream cheese frosting. The first time I used a bundt pan. It stuck to the bottom (even though I greased and floured heavily). I substituted 2 bananas for the coconut. The second time I used a sheet cake pan and used 1/2 cup LESS sugar. The cake was too sweet for me with 2 cups of sugar given the sweetness of the cookies. The texture is very thick but moist and tasty. I've only baked it for my household. I haven't ventured to bake it for a crowd yet. Read More
(37)
Rating: 5 stars
01/12/2004
This can also be made with graham crackers and "Splenda" sweetener. I have used bananas instead of coconut when not on hand.It stores well in freezer. I have not tried the low fat vanilla waffers but I will. The graham crackers give a little different flavor but still great with cup of coffee. Read More
(37)
Rating: 5 stars
11/26/2007
This was the first cake ( one of two- the cinnamon chocolate cake was fabulous too!), that i baked from scratch and it was a hit at Thanksgiving dinner as well as at work. SO MOIST! It was great, and it definitely makes me want to continue to try new ideas. Thanks!! Read More
(37)
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Rating: 5 stars
05/25/2009
I mixed the wet ingredients in the food processor added to the dry & finished up in no time. Unable to locate my bundt pan I baked it the full 90 mins in a 9" x 13" pyrex. Nice cookie crust & moist moist cake. Coconut's an unexpected surprise! Read More
(21)
Rating: 5 stars
02/07/2006
This was great. The guys in my house loved it and ate it up before I could get a picture of it to post. I added some melted vanilla icing to it as well. Incidentally it's great for breakfast. Read More
(19)
Rating: 2 stars
02/25/2005
Sorry I didn't much care for this cake. First it was a lot of trouble to crush the cookies (I used a blender) and second it came out very 'wet ' dense and was messy to eat. It did taste good though. Read More
(18)
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Rating: 4 stars
11/23/2009
This was pretty good. I made an almond/cream cheese glaze to pour over and sprinkled chopped pecans on top. I used cake release in my 'non-stick' pan and it STILL stuck (luckily I was able to salvage by pressing the top back on and covering with the glaze)! Make sure you use LOTS of grease and flour in pan or just make in a 13x9 pan and leave it in there!:) Read More
(16)
Rating: 5 stars
10/22/2008
In our Vanilla category, this recipe was the Best. Tasters liked the moist flavorful cake and the students loved crushing the cookies. Fun and Tasty! Read More
(10)
Rating: 5 stars
02/20/2006
Very moist and dense cake. Reminds my hubby of applesauce cake. He loves it..I will make again and again. Thank you for the recipe. Read More
(10)