- 12
Ingredients
- 1 lb (7 cups) nilla wafer cookies broken into pieces
- 1/4 tsp salt
- 1 1/4 cups sugar
- 1 1/2 sticks unsalted butter, softened
- 6 large eggs
- 1/2 cup whole milk
- 2 cups sweetened shredded coconut
- 1 cup pecans, toasted and chopped
Preparation
Step 1
1. Adjust oven rack to the middle position and heat oven to 300F. Grease a 9" springform pan and set aside.
2. Process half of the cookies in a food processor to fine crumbs, about 1 min. Transfer crumbs to a bowl. Repeat with remaining cookies. Stir in salt and set aside.
3. In a large bowl, beat sugar and butter together with a hand mixer on medium high speed until light and fluffy, 3-6 mins. Beat in eggs, one at a time, until incorporated, scraping down sides of bowl. Reduce mixer speed to low and add 1/3 of the cookie crumbs followed by 1/4 cup of the milk. Repeat with half of the remaining cookie crumbs and remaining 1/4 cup milk and finish with the remaining cookie crumbs. Fold in the coconut and pecans.
4. Transfer batter to the prepared pan. Gently tap pan on counter and bake until cake is golden brown and a toothpick inserted comes out with a few crumbs, 1 hour 20 mins - 1 hour 40 mins, rotating pan halfway through.
5. Cool cake in pan for 15 mins. Cool the cake on a wire rack to room temperature, 2-3 hours before serving.