– 1 cup unsalted butter, room temperature– 1 ¾ cup granulated sugar– 6 large eggs, close to room temperature– ½ cup milk, close to room temperature– 2 teaspoons vanilla extract– 1 (11 ounce) box vanilla wafers, crushed– 1 ½ cups shredded sweetened coconut– 1 cup chopped nuts, walnuts or pecans, (optional)
Crush the vanilla wafer cookies very well. Use a food processor if you have one, or place the vanilla wafers in a large freezer bag and use a rolling pin or flat side of a meat mallet to crush them well. Set aside.
Crush the vanilla wafer cookies very well. Use a food processor if you have one, or place the vanilla wafers in a large freezer bag and use a rolling pin or flat side of a meat mallet to crush them well. Set aside.
In a large mixing bowl, add the butter and sugar and mix on medium-high with an electric mixer for a couple minutes until light and fluffy. Add the eggs, one at a time, mixing on medium speed after each addition.
In a large mixing bowl, add the butter and sugar and mix on medium-high with an electric mixer for a couple minutes until light and fluffy. Add the eggs, one at a time, mixing on medium speed after each addition.
Let cool in the pan for about 20 minutes, then turn the cake out onto the cooling rack and let it continue cooling. Sprinkle with confectioner's sugar.
Let cool in the pan for about 20 minutes, then turn the cake out onto the cooling rack and let it continue cooling. Sprinkle with confectioner's sugar.