Preheat oven to 300 . Cream together butter and sugar. Add the eggs one at a time and beat until thick and fluffy. Alternately, add vanilla wafers an milk. Fold in coconut and nuts. Turn the batter into a greased and floured tube pan. Bake for 1 hour, 15 minutes. Cake will be moist but firm. Cool 10 minutes in pan then invert and cool on cake rack. Great as is or with Lemon Frosting.
1 cup sifted confectioner's sugar
1 tbsp melted butter
2 tbsp lemon juice
Blend all ingredients well. Add 1 tsp of milk if needed for consistency. Ice top of cake and let it run down.
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|Serving Size: 1 Recipe (2228g)|
|Recipe Makes: 1|
|Calories from Fat: 3130 (34%)|
|Amt Per Serving||% DV|
|Total Fat 347.8g||464 %|
|Saturated Fat 150.8g||754 %|
|Monounsaturated Fat 138.9g|
|Polyunsanturated Fat 33.9g|
|Cholesterol 1753mg||539 %|
|Sodium 3667.4mg||126 %|
|Potassium 1702.9mg||45 %|
|Total Carbohydrate 1477.3g||434 %|
|Dietary Fiber 19g||76 %|
|Sugars, other 1458.2g|
|Protein 78.8g||113 %|
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Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.
Calories per serving: 9097
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