Vanilla Wafer Cake
Buttery, coconutty, and sweetly nostalgic, this rich and crumbly vanilla wafer cake bakes up with butter, eggs, sugar, crushed vanilla wafers, pecans, and coconut. Imagine the buttery edges of a sugar cookie and a coconut macaroon teaming up: that's this cake. No frosting needed, just slice and enjoy with coffee or ice cream for the ultimate cozy dessert.
12
slices
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.
Notes
This cake keeps well at room temperature for up to 3 days (well wrapped) or can be sliced and frozen for up to 3 months. Add-ins like mini chocolate chips, dried cherries, or spices are welcome. For a less sweet cake, use unsweetened coconut. Walnuts or hazelnuts can sub for pecans, or skip nuts for a smoother texture.
Nutrition
Calories: 420kcal | Carbohydrates: 44g | Protein: 5g | Fat: 26g | Saturated Fat: 13g | Cholesterol: 90mg | Sodium: 190mg | Potassium: 120mg | Fiber: 2g | Sugar: 31g | Vitamin A: 480IU | Calcium: 55mg | Iron: 1.5mg