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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

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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.

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65 thoughts on “Vanilla Wafer Cake”

  1. I make this every year and your right you can gain 5 lb in a heart beat. When I want to give it away as christmas gifts I put it in a small loaf pan or cupcakes papers liner either way it works out great. Between this recipe and the Danish Rice pudding I make during the holidays you can only make it once a year because of the calories in both.

  2. I got this recipe from a friend. It’s now a family favorite. I’m a rock star whenever I bring this to a gathering.

  3. This cake is absolutely delicious. This will be my favorite and will bake it often just because. I had never heard of it. Ladies this one you must try.

  4. Ruby D'Angelo

    I’ve made this cake since 2005. My MIL gave me the recipe. I have added maraschino cherries, and it gives the taste of fruit cake. I also bake it on 275° for 45 minutes and then bump it up to 350° for one hour. It’s fabulous. I now make it for my FIL every year.
    His favorite of all time.

  5. I love this cake! My late mil gave it to me years ago, the recipe was a tad different and I always put in a lot of coconut and pecans!

  6. I topped it with homemade Cream Cheese frosting made with butter, cream cheese, powdered sugar vanilla and chopped pecans!!

  7. Kathleen Henderson

    Anyone have experience freezing this cake? How did it turn out? How long did you keep it in the freezer?

    1. My grandmother made this cake every Christmas and would freeze any that was left. They freeze very well. When you want one sit on the table or counter and let thaw out.

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