Buttery, coconutty, and filled with cozy kitchen vibes, this rich and crumbly vanilla wafer cake bakes up with just butter, eggs, sugar, crushed vanilla wafers, pecans, and coconut. It smells like your grandma’s kitchen hugged a tropical island.
If you’ve never smashed cookies into crumbs and turned them into cake, oh friend, you’re in for a good time. This vanilla wafer cake is sweet in the toasty, golden kind of way—like the edge of a sugar cookie met a macaroon and decided to elope. The texture is tender and dense, a perfect match for a hot cup of something or a cold scoop of ice cream (just sayin’). Served plain or dressed up, it’s bound to charm whoever’s hanging around your table, even if it’s just the cat.
Table of Contents
Why You’ll Love this Vanilla Wafer Cake
Not everything has to start with flour, right? This one’s a little offbeat in the best way.
- Ridiculously simple to make: You don’t even need flour. Just give those vanilla wafers a good smash and you’re halfway there.
- No frosting fuss required: It’s sweet and rich enough to serve completely bare. No glaze, no drizzle, no stress.
- Crackly golden crust: The outside turns delightfully crisp while the inside stays moist and nutty.
- Loaded with texture: Between the shredded coconut and finely chopped pecans, every slice is doing the most (in a good way).
- Perfect for freezer stashing: You can slice and freeze it in case you want cake-for-one moments later. Self-care, am I right?
- Unapologetically nostalgic: It smells like sweet dreams and holiday tables—even if it’s a random Tuesday.
Ingredient Notes
There’s something satisfying about a recipe that doesn’t send you hunting down obscure ingredients. Here’s what makes this one tick:
- Unsalted butter: Go for real-deal butter, not margarine. It’s the backbone of richness here, and salted butter throws off the balance.
- Granulated sugar: Just plain white sugar to keep things sweet and golden. Don’t skimp—it helps form that signature crackle at the edges.
- Eggs: Six eggs might sound excessive, but they’re doing double duty as binder and lifter. Crack with confidence.
- Vanilla wafers: These replace the flour entirely. Crush them into fine crumbs—food processor, rolling pin, your fists (kidding…ish).
- Whole milk or evaporated milk: Either one adds moisture, but evaporated brings a creamier, slightly caramelized vibe.
- Vanilla extract: It might seem small, but it deepens the cookie flavor in a noticeable way.
- Pecans: Toast them first for extra oomph. Chop them fine so they blend well into each bite.
- Sweetened shredded coconut: Adds chewy texture and sweet lift. Flakes will work too, just don’t overdo the measuring.
How To Make This Vanilla Wafer Cake
You’re just a few bowls and some good mixing away from dessert magic. It’s not tricky, just a bit nostalgic and nicely low-key.
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Prep your pan and oven: Start by heating your oven to 350°F. Grease that Bundt pan like you mean it, and dust it with flour. Trust me, this is not the time to discover it sticks.
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Cream the butter and sugar: In a big ol’ bowl, beat the softened butter with sugar until it’s pale and fluffy. A solid four minutes with an electric mixer should do it. You want soft peaks and a little sparkle.
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Add the eggs, one at a time: Drop in each egg, mixing after each so things don’t curdle or get weirdly lumpy. Little patience here goes a long way.
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Alternate the dry and wet: Add the crushed wafers and milk bit by bit, starting and ending with the cookie crumbs. Keep mixing gently—you want everything combined but not overbeaten.
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Mix in the flavor bits: Stir in your vanilla, chopped pecans, and coconut. Give it a good turn with a spatula so the goodies don’t clump at the bottom.
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Pour and bake: Spoon the thick batter into your prepared pan and smooth it out. Bake for 60–70 minutes, but start checking at 60. A toothpick should come out clean or with just a few crumbs.
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Let it cool (kind of): Once it’s out, let it chill in the pan for 15-ish minutes before turning it out. Cool fully before slicing unless you’re into steamy, crumbly chaos (no judgment).
Storage Options
Alright, so you made this glorious vanilla wafer cake. Now what if you’re not feeding a cast of twelve?
Let it cool completely first—don’t rush it or you’ll trap steam and deal with sad soggy edges later. Then, wrap it tightly in plastic wrap or foil. It’ll hang out just fine on the counter for up to 3 days. If your kitchen runs hot or humid, pop the whole thing into the fridge to be safe.
Want to freeze it? Absolutely. Vanilla wafer cake holds up beautifully in the freezer. Slice it, wrap each piece individually (wax paper helps), then store in an airtight container or zip-top bag. It’ll keep for 2 to 3 months and tastes just as dreamy thawed overnight on the counter.
Reheating isn’t totally necessary, but if you’re craving that warm slice of joy, 15 seconds in the microwave does the trick. Just enough to soften it and make it extra comforting.
Variations and Substitutions
If you’re feeling playful or need to improvise, this cake is cool with some edits.
- Nuts: No pecans? Walnuts work great. Even hazelnuts if you’re fancy. Or skip ’em for a smoother texture.
- Unsweetened coconut: Prefer less sweetness? Go for unsweetened coconut instead. It’ll still add chew but be less sugary.
- Milk options: Oat milk, almond milk, or any good-quality plant milk can work in a pinch. Just keep it full-bodied.
- Boost the spice: Add a little cinnamon or nutmeg to the batter if you’d like a warmer, holiday-ish note.
- Add-ins: A handful of mini chocolate chips, dried cherries, or chopped pineapple will totally shift the vibe (in a fun way).
- Vanilla wafers substitution: Ran out? Oops. Graham crackers could step in here, though the flavor will tilt a little toastier.
What to Serve with Vanilla Wafer Cake
So the cake’s done, it smells like a dream, and now you want to serve it up proud. Sidekicks are optional, but oh-so-fun.
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A scoop of vanilla or caramel ice cream melts into the warm slice like some creamy lava of wins. For a nontraditional pairing, a swirl of dulce de leche never hurt anyone.
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A dollop of lightly whipped cream is soft and airy against the rich crumb of this cake. Bonus if it’s spiked with a little bourbon or vanilla bean.
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Pair it with coffee or cold brew and suddenly it’s a dessert-for-breakfast situation. No shame. It’s basically caffeinated joy.
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Want something tart to cut the sweetness? Go with macerated berries. Seriously, strawberries and a splash of balsamic (like we do in this pork tenderloin recipe) can be wildly good.
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For brunch, pair it with savory bites like bacon basil cornbread muffins or even eggs. Balance is key when you’re eating cake before noon.
Frequently Asked Questions
Can I use low-fat milk instead of whole or evaporated milk?
Yes, technically you can—but keep in mind that the fat in whole or evaporated milk adds creaminess and richness. Using something like skim milk might slightly alter the texture, making it a bit less tender and luxurious. If it’s what you have on hand, go for it, but consider adding a tablespoon of melted butter or cream to help compensate.
Do I really need to crush the vanilla wafers finely?
Yup, this part matters more than you’d think. The crushed wafers act as the flour base, so you want them as close to a fine crumb as possible. A few little chunks won’t hurt, but too many and the cake might bake unevenly. Food processor is the easiest route, but a rolling pin and zip-top bag will work too!
Can I make this without the coconut?
Definitely. Coconut adds moisture and chew, but if you’re not a coconut fan (you’re not alone), just skip it. No need to replace it with anything, though you could toss in extra nuts or even raisins if you’re into that soft-and-crunchy combo.
How will I know when it’s done baking?
Trust the toothpick trick! Stick a toothpick or thin skewer into the thickest part of the cake. If it comes out clean or with just a few soft crumbs (no wet batter), you’re good. Also, the edges will pull slightly from the pan and the top will be a deep golden brown with those glorious crackly ridges.
Vanilla Wafer Cake
Ingredients
Main Ingredients
- 1 cup (227 g) unsalted butter softened
- 2 cups (400 g) granulated sugar
- 6 large eggs room temperature
- 11 oz (311 g) vanilla wafers crushed into fine crumbs (about 3 cups; one 311g box)
- 1/2 cup (120 ml) whole milk or evaporated milk
- 1 tbsp (15 ml) vanilla extract
- 1 cup (110 g) pecans toasted and finely chopped
- 7 oz (200 g) sweetened shredded coconut (about 2 and 2/3 cups)
For pan prep
- butter or shortening for greasing pan
- all-purpose flour for dusting pan
Equipment
- Bundt Pan
- Electric mixer
- Mixing bowls
- Spatula
- Measuring cups
Instructions
- Preheat oven to 350°F (175°C). Generously grease a Bundt pan with butter or shortening, then dust it with flour. Tap out the excess.
- In a large mixing bowl, use an electric mixer to cream the softened butter and granulated sugar together until light and fluffy, about 4 minutes.
- Add the eggs, one at a time, mixing well after each. Scrape down the sides of the bowl as needed.
- With the mixer on low, add the crushed vanilla wafer crumbs and milk alternately, beginning and ending with the crumbs. Mix gently until just combined—don't overbeat.
- Stir in the vanilla, chopped pecans, and shredded coconut with a spatula until evenly distributed.
- Spoon the thick batter into your prepared Bundt pan and smooth the top.
- Bake for 60–70 minutes, checking at 60. The cake is done when a toothpick comes out clean or with just a few crumbs. The crust will be deeply golden and crackly.
- Let the cake cool in the pan for 15 minutes, then carefully invert onto a rack to cool completely before slicing.
