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.
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Vanilla Wafer Cake
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 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.
Notes
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This cake is a must. At. Christmas or birthdays. I have done it in a bundt and I have gotten the mini aluminum loaf pans made basket of homemade goodies their favorites. To add or drizzle of some homemade cream cheese icing to the cake is delicious.
This cake is amazing. Been in my family for years. The first time I made it I did not have enough wafers and it fell. I was wondering if I could use one stick of butter instead of one.
Any thoughts on swapping the coconut with bananas? I read the comment about using carrots, which sounds good too. I overbought vanilla wafers on BOGO at Publix so I have a good stock to make it with, LOL
Did you end up trying it with bananas? I’d love to know if it worked out.
Hi, can I use other nuts beside pecans?
Looks great! Has anyone cooked this is 2 loaf pans instead of a Bundt pan?
I use to make this cake in the 70’s when the boxes of Vanilla Wafers were bigger. I recently made the recipe
but now the boxes are smaller and the cake fell. Do you know how much wafers I would need ?
Sounds like the inside out German cake I make…think I will put a chocolate frosting or glaze
I have been making this cake for 40 years, and it is a show stopper every time!
My Brother n Law made this cake Memorial Day 2018 and it was very very good. It is his favorite cake to make.
Do you have any idea about the measurement on vanilla wafers??? We have a large ziplock bag of crushed wafers left from a food activity for church with kids. Was looking for someway to use them and this cake sounds delicious Was wondering if 1 1/2 cups would be right since 12 oz pkg used. Not sure if that would equate in volume???
It’s a lot more than 1 1/2 cups. I dump them in a 4 cup measuring cup and its about 3/4 full.
Recipe says 11oz box ; So just measure out 11 ounces of Vanilla wafers
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!