Ingredients
- 2 sticks butter or 1 cup softened
- 1 3/4 cups white granulated sugar
- 6 eggs
- 1/2 cup evaporated milk can use regular milk
- 1/2 teaspoon ground cinnamon
- 1 teaspoon vanilla extract
- 1 14.4 ounce box of cinnamon graham crackers, crushed (Put in plastic bag and crush with rolling pin)
- 1 1/2 cups shredded coconut
- 1 cup of chopped nuts of your choice
Maple Glaze:
- 3/4 cup brown sugar
- 3 tablespoons milk
- 1/4 cup butter or 4 tablespoons
- 1 teaspoon maple extract
- 1 cup powdered sugar
Instructions
Cake Instructions:
- Cream butter and sugar with a mixer; add eggs and continue mixing. Add milk, graham crackers and coconut along with vanilla 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.
Glaze Instructions:
- Bring sugar, milk and butter to a boil in a saucepan on top of the stove. Boil for 1 minute stirring constantly. Remove and add maple extract and powdered sugar. Stir. Drizzle over cake.
Notes
You can add more milk if glaze gets too thick. Just keep adding until consistency you like.