Ingredients

1  11 oz box vanilla wafers, crushed

1  7 oz bag sweetened coconut

2  cups Imperial Fine sugar

1  cup butter, softened

6  eggs

2  teaspoons vanilla

1/2  cup coconut milk

1  cup pecan, chopped

 Instructions

Preheat the oven to 350 degrees. Grease a bundt cake pan.

In a bowl cream Imperial sugar and butter together. Add eggs and vanilla and beat well with a mixer. Pour in the coconut milk and beat.

Add crushed vanilla wafers and stir with a spoon until well combined. Stir in coconut and pecans and mix well.

Pour into the prepared bundt pan and bake for 60-70 minutes. Test with a cake tester for doneness.

Cool in the pan for 10 minutes then cool on a wire rack. May need to run a knife around the edges before removing the cake from the pan.