This buttery Vanilla Wafer Cake uses a box of Vanilla Wafers instead of flour. Shredded coconut and chopped pecans get mixed into the batter and it is baked up in a bundt pan. This is seriously one of the most delicious cakes I’ve ever eaten. I think I gained about 5 pounds the week I made this cake because I kept going back for just one more little sliver.
It’s positively addicting!
This is a recipe that’s been around for quite a few years and it is similar to a pound cake, only I think it is much, much better.
Vanilla Wafer Cake doesn’t have any icing and it really doesn’t need any. Maybe a dollop of whipped cream, but that is all.
Vanilla Wafer Cake bakes up wonderfully moist and sweet and it will stay fresh for days. It’s sturdy like a pound cake, making it a good choice for taking to potlucks.
- 2 sticks butter (1 cup), softened
- 1 3/4 cups sugar
- 6 eggs
- 1 (11-ounce) box vanilla wafers, placed in a plastic bag and crushed with a rolling pin or use a food processor
- 1/2 cup milk
- 1 1/2 teaspoons vanilla extract
- 1 (7-ounce) package sweetened shredded coconut
- 1 cup finely chopped pecans
- Preheat oven to 350 degrees and grease and flour abundt pan well.
- Using an electric mixer, cream the butter and sugar.
- Add eggs one at a time.
- Alternate between mixing in vanilla wafer crumbs and milk.
- Stir in vanilla extract, coconut, and pecans.
- Place in oven and bake for 60 to 70 minutes.
- Let cool in pan for 15 minutes and then invert onto a cake stand or plate.
Note: Whenever I bake something in a bundt pan, I place it on a baking sheet just in case there is any overflow.
More Old-Fashioned Cakes
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