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This Vanilla Wafer Cake has been around for years. I used to make it back in the seventies when my children were small and we lived on the farm. I have been going through some of my old recipes and came across this one and decided to make it to post on the blog. You can serve it plain or with caramel sauce. This cake is great with coffee or as a dessert anytime.2 sticks butter or margarine, or 1 cup 1 3/4 cups sugar 6 eggs 1/2 cup evaporated milk (can use regular milk) 11 ounce box of vanilla wafers, crushed (Put in plastic bag and crush with rolling pin) 1 1/2 cups coconut 1 teaspoon lemon extract 1 cup nuts of your choice Cream butter and sugar; add eggs and continue mixing. Add milk, vanilla wafers and coconut along with lemon extract using mixer until well blended. Fold in nuts. Pour into sprayed bundt pan. Bake in preheated 350 degree oven for 1 hour to 1 hour and 10 minutes until center is done. Cool for 15 to 20 minutes and remove from pan. Enjoy! Caramel Sauce: 1/2 cup white sugar 1 cup brown sugar 4 tablespoons butter or margarine 2 tablespoons corn syrup 2 teaspoons vanilla extract 1/2 cup milk Bring to boil on top of stove and let boil for one minute. Remove from stove and add vanilla. Let cool to the consistency you like. It will harden as it cools. This sauce can be used on cakes, sweet rolls, etc. If you like this recipe, you might also like my recipe for Chocolate Mayonnaise Cake. Be sure and PIN for later: Feel free to “share” with your friends by clicking on the Facebook, Pinterest or Twitter buttons at the bottom of each post. You can print by clicking on the green printer icon below. © The Southern Lady Cooks photos and text – All rights reserved. No copying, posting on other sites, or other uses allowed without written permission of the copyright holder.