Jordan Cake

Preheat the oven to 350°F (175°C) and grease a 9-inch round cake pan with butter.

Coarsely break the vanilla wafers into bite-sized pieces and set aside.

Melt the butter in a large mixing bowl over low heat or use softened butter at room temperature, then add the sugar and mix until well combined.

Beat the 6 eggs into the butter-sugar mixture one at a time, stirring well after each addition to create a light and fluffy batter.

Fold the broken vanilla wafers into the batter gently using a spatula or wooden spoon.

Stir in the coconut and pecans (or walnuts) until evenly distributed throughout the batter.

Pour the batter into the prepared cake pan and smooth the top with a spatula.

Bake in the preheated oven for 40-45 minutes, or until a toothpick inserted into the center comes out clean and the top is golden brown.

Remove the cake from the oven and allow it to cool in the pan for 10 minutes before turning out onto a wire rack to cool completely.