Vanilla Wafer Cake

Are you ready for a super-easy recipe that yields super-yummy results?
Here it is:
(Cue angelic choir music)

Vanilla Wafer Cake

2 c. sugar
2 sticks butter
1 tsp vanilla flavoring
6 eggs
1/2 c. milk
12 oz. vanilla wafers (crushed)
1 c. crushed pecans
1 1 c. coconut

Preheat oven to 325 degrees. Cream sugar and butter. Add vanilla flavoring. Add eggs one at a time and blend well.

Mix in milk, vanilla wafers, pecans, and coconut. Pour into a greased and floured bundt pan. Bake at 325 degrees for 1 1/2 hours. Let cool 10 minutes in the pan before removing. Then cool on a wire rack until ready to serve--if you can wait that long.

Notes:
I topped mine with sifted powdered sugar for looks. Not because it looked cool, but to hide the fact that it stuck to the pan like candy on a fat girl. Grease, really GREASE the pan with your butter or Crisco or whatever. Do not take the Pam shortcut route like I did.
Make sure you pour the vanilla wafers in a ziploc to crush 'em, if you roll lazy like I do. Don't leave them in the original bag unless you have a hungry chihuahua to clean up the crumb-y mess you make. I'm just sayin'. It is pretty therapeutic to crumble the cookies, for what it's worth.

You can add a frosting or glaze if it makes you happy, but it's super-sweet and tasty without it, too. This cake was so moist that I was able to put the stuck-to-the-pan pieces back in and they actually stayed in place when it was cut. Yea me!

Enjoy!