Vanilla Wafer Cake- A Classic Recipe
This moist, rich Vanilla Wafer Cake doesn't taste like Vanilla Wafers at all! ;0) This vintage cake which uses the crushed cookies instead of flour is bursting with coconut and pecan flavor.
Servings: 15
Ingredients
- 1 ½ cups chopped pecans 150g
- 8 oz. sweetened coconut — we used Baker's Angel Flake Coconut 150g (3 cups)
- 11 oz. box of vanilla wafers, crushed (311g)
- 2 sticks unsalted butter, softened (226g)
- 1 ½ cups sugar (300g)
- 6 large eggs, room temperature (If in a hurry, place the eggs in a bowl of warm water for 5 minutes).
- ½ cup milk (121g)
- 2 teaspoons vanilla extract (8g)
- Optional: A dusting of powdered sugar on top just before serving.
Instructions
- Preheat the oven to 325 degrees F. Grease and flour a bundt pan or tube pan.
- In a medium size bowl, add the chopped pecans and coconut, set aside.
- Crush the vanilla wafers in a plastic bag using a rolling pin or crush fine using a food processor.
- In the bowl of your mixer mix the butter until smooth.
- Gradually add the sugar and mix 3 to 5 minutes or until lightened in color and fluffy
- Add the eggs one at a time, mixing after each until the yellow of the yolk has blended in.
- Add the crushed vanilla wafers, milk and vanilla and mix well.
- Stir in the coconut and chopped pecans.
- The batter will be thick. Scoop the batter into the prepared pan.
- Bake at 325 degrees for 1 hour and 10 minutes. At 1 hour check using a long skewer or toothpick. It is done when the toothpick is clean or with just a few crumbs attached
- Cool 10 to 15 minutes then turn out.
- Optional: Apply a dusting of powdered sugar to the top of the cake by spooning a small amount into a sifter and lightly tapping the side. This should be done soon before serving as the powdered sugar will absorb over time.