Vanilla Wafer Cake Recipe
This Vanilla Wafer Cake is a deliciously unique dessert that swaps flour for a box of Vanilla Wafers. With the addition of shredded coconut and chopped pecans, this moist, buttery cake is baked in a bundt pan for a perfect balance of flavor and texture. It's truly irresistible!
Equipment
- Mixing bowls (2 different sizes)
- Electric mixer (handheld or stand)
- Spatula
- Whisk
- 9-inch bundt pan
- Parchment paper
Ingredients
- 1 cup 2 sticks unsalted butter, softened
- 2 cups granulated sugar
- 6 large eggs room temperature
- 1 11-ounce package vanilla wafers, crushed (about 2 cups)
- ½ cup milk
- 1 teaspoon vanilla extract
- 1 7-ounce package sweetened shredded coconut
- 1 cup chopped pecans optional
Instructions
- Preheat and Prep: Preheat your oven to 350°F (175°C) and generously grease your bundt pan. For extra insurance against sticking, dust the pan with cocoa powder after greasing.
- Cream Together Butter and Sugar: In a large bowl, cream together the softened butter and sugar until light and fluffy. This step incorporates air, ensuring a light and airy cake.
- Introduce the Eggs: Beat in the eggs one at a time, scraping down the sides of the bowl after each addition. This ensures even mixing and prevents curdling.
- Vanilla Wafer Magic: In a separate bowl, whisk together the crushed vanilla wafers and milk. Gently fold this mixture into the wet ingredients, then stir in the vanilla extract.
- Dry Ingredients Take Center Stage: Don’t worry about flour in this recipe! Simply fold in the shredded coconut and chopped pecans (if using) until just combined.
- Bake to Golden Perfection: Pour the batter into your prepared bundt pan and bake for 1 hour and 10 minutes, or until a toothpick inserted into the center comes out clean.
- Cool Completely: Let the cake cool completely in the pan on a wire rack before inverting it onto a serving plate.
- Slice and Savor: Now comes the best part: slice, serve, and savor this delightful vanilla wafer cake!
Notes
Make sure to cool the cake completely before slicing to ensure clean cuts and prevent crumbling. Store any leftover cake in an airtight container at room temperature for up to 3 days, or in the refrigerator for longer shelf life.