Vanilla Wafer Cake

From the Kitchen of Juanita Lingle of Metropolis, IL


  • 1 Cup of Margarine

  • 6 Eggs

  • 1 Cup of Chopped Pecans

  • ½ Cup of Milk

  • 2 Cups of Sugar

  • 1 Tsp. of Vanilla

  • 1 Pkg. (12 oz.) of Vanilla Wafers, Crushed

  • 1 Cup of Coconut


  • Milk

  • 1 Box (1 lb.) of Powdered Sugar

  • 1 Pkg. (3 oz.) of Cream Cheese


  Preheat your oven to 275ºF. In a bowl, cream together margarine and sugar until mixture is smooth. Add the eggs one at a time, mixing well after each one. Mix in the crushed vanilla wafers a little at a time, alternating with the milk to keep the mixture moist. Add in the coconut and chopped pecans and mix well.

     Grease and flour an angel food pan, bundt, or 13×9 inch loaf cake pan. Pour mixture into chosen pan and bake for 90 minutes or until cooked all the way through.

     For icing, combine powdered sugar and cream cheese in a bowl. Slowly add milk into the mixture, while stirring, to achieve desired consistency. Spread icing over your cake once it has cooled to room temperature.