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! The texture is wonderfully moist and dense and the flavor is fabulous.
Vanilla Wafer Cake Recipe
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.
How To Serve
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.
This 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.
Recipe Tips
- Walnuts can be used in place of pecans.
- This cake has a tendency to want to stick to the pan. Be sure you use a good quality nonstick bundt pan and grease it well. I have good luck using Baker’s Joy Spray with Flour.
How To Store
Wrap it well and it can be stored at room temperature for 4 days. It also freezes well. Freeze for up to 3 months.
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More Old-Fashioned Cakes
- Hummingbird Cake
- Watergate Cake
- Oatmeal Cake
- Southern Caramel Cake
- Classic Southern Pound Cake
- Classic Coca Cola Cake
Vanilla Wafer Cake
Equipment
Ingredients
- 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
Instructions
- Preheat oven to 350 degrees and grease and flour a Bundt 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.
Video
Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Originally posted January 21, 2017.
Disclosure: This post contains affiliate links.
Can you double this recipe for a bigger cake?
I love this cake!!! I have been making it for years. I have never made it in a bunds pan though I always use a loaf pan and I leave my wafers chunky . The consistency is different but it is definitely good. Also by using small loaf pans everyone can have their own loaf and not feel “too” guilty
i love this cake but my son cannot eat coconut can i make without coconut?
I’ve never tried Diana so I’m not really sure how much the texture would be affected.
Yes, I use heavy cream instead of milk though
My mother used to make a very similar cake that called for coconut. I hate coconut so she made it with shredded carrots. Similar texture and water content.
Shredded carrots
I’ve made this cake 3 time now, it tastes wonderful but……..the cake WILL NOT come out of the pan. I have greased and floured but all 3 times it has stuck. Help!!!
What did you grease with? Try using Crisco vegetable shortening.
Are you using a non-stick Bundt pan?
Yes.
Try using Crisco and sprinkle with sugar. It is a bit more coarse than flower and comes out without a problem.
I always use Pam spray.Never stick.
I use Pillsbury can spray with flour included. It works as good as Pam or better.
Use a spring form pan, that is the best- like the ones you’d use for angel food cake. The consistency of the cake makes it hard to come out of bundt pans or any sort of ‘decorative’ pan. This recipe is well over 50 years old, just for information!
I always line my tube pan with wax paper. Then I never have a problem with sticking.
Baker’s Joy spray. Or another similar brand works great for me.
Bonnie use Bakers Joy No-stick baking spray with flour, The no stick one step no mess spray😊
My mother used to make this in the 50s. The original recipe calls for Oleo (margarine) and sweet milk. My favorite cake!
The comments are true. I have made this cake four times since I discovered the recipe. It is absolutely addictive. My sister has received several requests from her pastor and other church members to make this cake for them.
It really is addictive isn’t it? I only let myself make it once or twice a year because it makes me loos all control!!
I use Baker’s Joy to grease and mine never sticks! I use a generous amount too!
I’m going to try this on Saturday. Do you think it would be okay to add bourbon, rum, or a nice vanilla porter to this recipe? I’m thinking either adding two tbs. of one, or should I cut it into the cup of milk? I’m also thinking of doing a vanilla icing or a glaze. Any suggestions?
I think it would be delicious with any of those added. I would probably cut it into the milk. A simple glaze would be good on it or caramel sauce would be delicious.
Excellent, thanks for this creative recipe! I’ll give it a shot.
What would happen if the coconut and pecans are taken out of the recipe? I just heard the person I’m baking this for might not like them.
I would choose another cake to make. The coconut and pecans are very important for this cake.
I almost forgot – I did make this cake a couple weeks ago, and it turned out incredibly well! I cut the milk with a 1/4 cup mixture of vanilla porter and dark rum for the cake, and did a french vanilla icing that I added the rum and about 3 tsp. of flan mixed in. It was a huge crowd pleaser. I will email you a photo of it. Thanks again!
Your cake look so delicious! Thanks for taking the time to send a picture and your alterations sound fabulous!
I’ve made this cake for several people who don’t like pecans or coconut. I grind the coconut and pecans. They couldn’t tell the items were there 😉
Sneaky 🙂
VANILLA WAFERS ARE BOMB – so I have ZERO DOUBT in my mind that this wouldn’t taste SENSATIONAL!
Oh I’m intrigued by the cake, Christin! I love that you swapped out the flour for vanilla wafers. Looks SO good!
Oh my goodness! Yes please! I will bake this and eat it all. That coconut in there had me at hello!