shortbread cake

Today I am sharing my Moist Sweet Flourless Cake recipe; I also call it my Cookie Cake

6 eggs, 2 sticks butter, 2 cups sugar, 1/2 cup evaporated milk, 1 1/2 teaspoon vanilla extract, 2 (5.5 oz.) packages shortbread cookies, 1 1/4 cup sweetened flaked coconut, 1 1/4 cup pecans, chopped.

Preheat oven to 350 degrees.  Get out a bundt cake pan, lightly grease and flour the cake pan, set aside.  Get out a bowl, add the butter and cream with an electric mixer until fluffy.  Slowly add the sugar, continue to smooth until smooth and fluffy. Add the eggs one at a time; beat after each addition. Get out a plastic bag, crumble the cookies, add them to the bag, close the bag, leaving the slightest air opening.  Get out the rolling pin, hit the cookies, do not break the bag; now roll the cookies until all you have is crumbs, or dump the cookies into the food processor and pulse until all you have is crumbs, set aside. These cookie crumbs are what you are going to use in place of flour. Get out a large cup add the milk and vanilla, stir, set aside. Start alternating wet, (evaporated milk), and dry ingredients,(cookie crumbs), to the batter, starting with and ending with dry.  Fold in the coconut and pecans, mix well. Pour the batter into the bundt pan, shake the pan to ensure the batter is evenly distributed.  Put your cake in the oven and cook for approximately 90 minutes.  Insert a butter knife into the thickest part of the cake if it comes out clean the cake is done.


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