Vanilla Wafer Cake Recipe
Vanilla Wafer Cake Recipe has a rich, buttery sweetness with a tender, moist texture. The crushed wafers add a subtle vanilla crunch, while shredded coconut brings a gentle chewiness. Chopped pecans provide a nutty contrast that balances the sweetness. Overall, the cake is comforting and flavorful, combining smooth, creamy notes with a hint of toasted nuts and a delicate vanilla finish.
Equipment
- Large mixing bowl
- Electric mixer or hand whisk
- Measuring cups and spoons
- Spatula
- Bundt pan
- Cooling rack
- Toothpick (for testing doneness)
Ingredients
- 1 11 oz box Nilla Wafers, crushed into fine crumbs
- 6 large eggs
- ½ cup unsalted butter softened
- 1½ cups granulated sugar
- 1 cup sweetened shredded coconut
- ½ cup whole milk
- 1 cup pecans roughly chopped
- 1½ teaspoons pure vanilla extract
Instructions
Step 1:
- Preheat your oven to 350°F (175°C). Grease and flour a standard-size bundt pan, depending on your preference. This cake has a dense, moist texture so good greasing is important to prevent sticking.
Step 2:
- In a large mixing bowl, cream together the softened butter and granulated sugar until the mixture is light and fluffy. This will take about 3 to 5 minutes using an electric mixer on medium speed.
Step 3:
- Add the eggs one at a time, beating well after each addition. Make sure each egg is fully incorporated before adding the next. This helps build structure and adds richness to the batter.
Step 4:
- Gradually mix in the crushed Nilla wafers. There’s no need for traditional flour in this recipe the cookie crumbs act as the base and give the cake a unique flavor and texture.
Step 5:
- Stir in the milk, then fold in the shredded coconut and chopped pecans. Mix until everything is evenly distributed in the batter. Add the vanilla extract and stir again to combine.
Step 6:
- Pour the batter into the prepared pan and smooth the top with a spatula. Tap the pan gently on the counter to release any air bubbles.
Step 7:
- Bake in the preheated oven for 1 hour, or until a toothpick inserted in the center comes out clean. Cool the cake in the pan for about 15 minutes before transferring it to a wire rack to cool completely. Serve plain or with a dusting of powdered sugar.
Notes
This cake is rich and moist, almost like a pound cake with a coconut-pecan twist. It’s great for holidays, potlucks, or a cozy weekend treat. It keeps well for several days and tastes even better the next day as the flavors meld. You can store leftovers covered at room temperature or in the fridge for longer freshness.