Home » Recipes » Desserts » Cakes » Vanilla Wafer Cake

Vanilla Wafer Cake

Vanilla Wafer Cake with Coconut


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!

Vanilla Wafer Cake with Coconut- one of my favorite cakes!


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 with Coconut- one of my favorite cakes!


Vanilla Wafer Cake with Coconut- one of my favorite cakes!


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.


Vanilla Wafer Cake with Coconut

Never miss a recipe. Follow Spicy Southern Kitchen on Youtube, Facebook, and Pinterest.

Watch the short video below to see how easy this cake is!

Vanilla Wafer Cake with Coconut

Vanilla Wafer Cake


  • 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.

Want to Save This Recipe?

More Old-Fashioned Cakes

Hummingbird Cake

Watergate Cake- a vintage recipe made with cake mix and instant pistachio pudding.

Watergate Cake

Old-fashioned Oatmeal Cake with coconut and pecan broiled topping.

Oatmeal Cake

 Disclosure: This post contains affiliate links.

Leave a Comment

Your email address will not be published. Required fields are marked *

Recipe Rating

I accept the Privacy Policy

65 thoughts on “Vanilla Wafer Cake”

  1. 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.

  2. Debbie Poulk

    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.

  3. Mike Williams

    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

  4. 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 ?

  5. Michelle khoury

    Sounds like the inside out German cake I make…think I will put a chocolate frosting or glaze

  6. My Brother n Law made this cake Memorial Day 2018 and it was very very good. It is his favorite cake to make.

  7. Connie Johnston

    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???

    1. 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.

  8. Lorraine butler

    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

    1. Christin
      Christin Mahrlig

      I’ve never tried Diana so I’m not really sure how much the texture would be affected.

    2. 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.

  9. 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!!!

          1. Try using Crisco and sprinkle with sugar. It is a bit more coarse than flower and comes out without a problem.

    1. 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!

    2. Bonnie use Bakers Joy No-stick baking spray with flour, The no stick one step no mess spray😊

  10. Linda Willinson

    My mother used to make this in the 50s. The original recipe calls for Oleo (margarine) and sweet milk. My favorite cake!

  11. 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.

    1. Christin
      Christin Mahrlig

      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!!

  12. 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?

    1. Christin
      Christin Mahrlig

      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.

        1. Gregards Tobias

          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.

          1. Christin
            Christin Mahrlig

            I would choose another cake to make. The coconut and pecans are very important for this cake.

          2. 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!

          3. Christin
            Christin Mahrlig

            Your cake look so delicious! Thanks for taking the time to send a picture and your alterations sound fabulous!

          4. 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 😉

  13. VANILLA WAFERS ARE BOMB – so I have ZERO DOUBT in my mind that this wouldn’t taste SENSATIONAL!

  14. Gayle @ Pumpkin 'N Spice

    Oh I’m intrigued by the cake, Christin! I love that you swapped out the flour for vanilla wafers. Looks SO good!

  15. Emily @ Emily's Tasty Adventures

    Oh my goodness! Yes please! I will bake this and eat it all. That coconut in there had me at hello!

Scroll to Top