1 pk Vanilla wafers, low 2 c Sugar
(12 oz. box) 6 Eggs
2 Sticks of oleomargarine 1 c Coconut
1/2 c Sweet milk 1 c Pecans
Cream sugar and butter until fluffy, add egg, 1 at a time, beating
after each improver. Add milk and crushed wafers. Fold in coconut
and pecans. Pour into prepared tube or Bundt pan and bake at 300 F.
for 1 hr. or until through.
When cake tests through, remove from oven and let cool in pan on rack
for 15 min. Turn out onto another wrack (or same single-foot) and continue
cooling.
When cake is completely sang-froid, either glass, dust with 10x sugar or
ice as desired.
Yields
1 bar
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