This Vanilla Wafer Cake is a vintage Southern classic that never goes out of style. Made with crushed vanilla wafers instead of flour, this cake is wonderfully moist, rich, and loaded with the comforting flavors of coconut and pecans. It’s perfect for family gatherings, holidays, or whenever you crave an easy, old-fashioned dessert that delivers big flavor with minimal fuss—no frosting required!
Ingredients:
- 1 (11-ounce) box vanilla wafers, crushed (about 3 cups crumbs)
- 1 cup granulated sugar
- 4 large eggs
- ½ cup milk
- 1 cup (2 sticks) unsalted butter, softened
- 1 teaspoon vanilla extract
- 1 cup chopped pecans
- 1 cup shredded sweetened coconut
Instructions:
- Preheat the Oven:
Preheat your oven to 325°F (165°C). Grease and flour a 10-inch Bundt pan or tube pan. Make sure to coat every corner well to prevent sticking. - Crush the Vanilla Wafers:
Place the vanilla wafers in a food processor and pulse until finely crushed. Alternatively, place them in a resealable plastic bag and crush them with a rolling pin until you have fine crumbs—no large pieces should remain. - Cream the Butter and Sugar:
In a large mixing bowl, beat together the softened butter and granulated sugar with an electric mixer until light and fluffy, about 2–3 minutes. - Add the Eggs:
Beat in the eggs, one at a time, mixing well after each addition. Scrape down the sides of the bowl to ensure everything is evenly incorporated. - Combine the Dry Ingredients:
Gradually add the crushed vanilla wafers to the wet mixture, alternating with the milk. Mix on low speed just until combined—don’t overmix. - Add Flavor and Texture:
Stir in the vanilla extract, chopped pecans, and shredded coconut. The batter will be thick and rich, almost like cookie dough. - Bake:
Pour the batter evenly into the prepared Bundt pan and smooth the top with a spatula. Bake for 60–70 minutes, or until a toothpick inserted into the center comes out clean and the cake is golden brown. - Cool and Serve:
Allow the cake to cool in the pan for 15–20 minutes, then carefully invert it onto a wire rack to cool completely. Once cooled, slice and enjoy as-is—or dust with powdered sugar for a simple finish.
Pro Tips:
- Want a deeper flavor? Toast the pecans lightly before adding them to the batter.
- For an elegant touch, drizzle with a simple vanilla glaze made from powdered sugar, milk, and vanilla extract.
- Store covered at room temperature for up to 4 days, or refrigerate for up to a week.
- This cake also freezes beautifully—wrap slices in plastic wrap and foil for up to 3 months.
