Can I use regular sweetened coconut instead of frozen coconut?

Yes, you can substitute 1½ to 2 cups of sweetened flaked coconut for the frozen coconut. However, understand that this will make your cake sweeter and change its texture somewhat. The frozen coconut provides moisture and a fresher taste that's hard to replicate with the dried variety.

My cake seems dry. What went wrong?

The most common cause of a dry cake is overbaking. Remember that the cake continues to cook slightly as it cools in the hot pan. Also, make sure your butter was properly softened and that you measured the milk accurately. Even slight undermeasuring of liquid ingredients can affect moisture.

Can I make this cake without nuts for someone with allergies?

Absolutely! You can simply omit the pecans without making any other changes to the recipe. If you'd like to maintain that textural element, consider adding an equal amount of white chocolate chips or even toffee bits instead.

How fine should I crush the vanilla wafers?

Aim for the consistency of coarse sand or breadcrumbs. You want them fine enough to absorb moisture and act as flour, but not so fine that they become powdery. A few slightly larger pieces are fine and add interesting texture to the finished cake.

Vanilla Wafer Cake Recipe

Name: Vanilla Wafer Cake Recipe
Prep time: 15 min
Cook time: 1 h 30 min
Total time: 1 h 45 min
Cuisine: American
Ingredients: 1 cup unsalted butter, room temperature; 2 cups sugar; 1 (11-ounce) package vanilla wafers, crushed; 6 eggs; 1/2 cup milk; 1 tablespoon vanilla extract; 2 (6-ounce packages) frozen coconut, thawed; 2 cups chopped pecans

This gloriously moist Vanilla Wafer Cake is a true Southern treasure that transforms humble vanilla wafers into something absolutely magical. With its rich buttery flavor, delicate coconut notes, and crunchy pecans throughout, this cake delivers an unforgettable texture and taste that’ll have everyone asking for seconds. Best of all, it comes together with minimal fuss, making it perfect for both special occasions and everyday treats!

Why You’ll Love This Recipe

Uniquely Delicious: Unlike traditional flour-based cakes, this recipe uses crushed vanilla wafers as its base, creating an incredibly tender crumb with built-in flavor.
Simple Ingredients: Most of what you need is probably already in your pantry, and the preparation requires no fancy techniques.
Impressive Results: Despite being so easy to make, the finished cake looks stunning in a Bundt pan and tastes like you spent hours in the kitchen.
Make-Ahead Friendly: This cake actually improves with a day’s rest, making it perfect for busy hosts who want to prepare dessert in advance.

Ingredients You’ll Need

Unsalted Butter: Creates a rich, tender crumb and carries flavor throughout the cake. Make sure it’s truly at room temperature for proper creaming.
Sugar: Provides sweetness and helps create that golden crust we all love on a Bundt cake.
Vanilla Wafers: The star of the show! When crushed, these cookies replace traditional flour, adding a distinct vanilla flavor and unique texture.
Eggs: Provide structure, richness, and help bind everything together. Adding them one at a time ensures they incorporate properly.
Milk: Adds moisture and creates a tender crumb. Whole milk works best, but 2% can work in a pinch.
Vanilla Extract: Enhances the vanilla flavor already present in the wafers. Use pure extract rather than imitation for the best flavor.
Frozen Coconut: Adds moisture and a subtle tropical flavor that complements the vanilla beautifully. The frozen variety has a fresher taste and better texture.
Pecans: Provide a wonderful textural contrast and nutty flavor that balances the sweetness of the cake. Toast them lightly before adding for enhanced flavor.

Note: You’ll find the complete list of ingredients, along with their exact measurements, in the printable recipe card at the bottom of this post.

Variations

Flavor Twists

Citrus Boost: Add the zest of one lemon or orange to the batter for a bright, fresh flavor dimension.
Chocolate Chip Addition: Fold in 1 cup of semi-sweet chocolate chips for a chocolate-studded version.
Spiced Version: Add 1 teaspoon of cinnamon and 1/4 teaspoon of nutmeg for a warm, spiced cake perfect for fall gatherings.

Substitution Options

Nut Alternatives: Walnuts or macadamia nuts work beautifully if pecans aren’t your favorite.
Coconut Substitute: If you’re not a coconut fan, replace it with an additional cup of crushed vanilla wafers and 1/4 cup extra milk.
Gluten-Free Option: Use gluten-free vanilla cookies instead of traditional vanilla wafers.

How to Make Vanilla Wafer Cake

Step 1: Prepare Your Ingredients

Preheat your oven to 325°F and thoroughly grease and flour your Bundt pan, making sure to get into all the nooks and crannies. Crush the vanilla wafers in a food processor or place them in a zip-top bag and crush with a rolling pin until they’re fine crumbs.

Step 2: Cream Butter and Sugar

In a large bowl, beat the room temperature butter and sugar together until light and fluffy, about 3-4 minutes. Don’t rush this step—proper creaming incorporates air into the batter, helping your cake rise beautifully.

Step 3: Add Eggs

Add eggs one at a time, beating well after each addition. This prevents the batter from curdling and ensures the eggs are fully incorporated.

Step 4: Mix in Dry Ingredients

Add the crushed vanilla wafers and milk to the mixture, alternating between the two and mixing until just combined. This helps maintain a tender crumb.

Step 5: Add Remaining Ingredients

Gently fold in the thawed coconut, vanilla extract, and chopped pecans. The batter will be thick, which is exactly what you want.

Step 6: Bake to Perfection

Spread the batter evenly into your prepared Bundt pan and bake for about 1 hour. The cake is done when a toothpick inserted into the center comes out mostly clean with a few moist crumbs. Let it cool in the pan for 15 minutes before turning it out onto a wire rack to cool completely.

Pro Tips for Making the Recipe

Perfect Pan Preparation: Use a pastry brush to apply melted butter to every crevice of your Bundt pan, then dust with flour. This ensures your cake releases cleanly.
Cookie Crumb Consistency: Aim for fine crumbs when crushing the vanilla wafers not powder, but no large chunks either. This creates the perfect cake texture.
Don’t Overmix: Once you add the wafer crumbs, mix just until combined. Overmixing can make your cake tough.
Toasting Nuts: For extra flavor, toast the pecans in a dry skillet for 3-5 minutes before chopping and adding to the batter.
Cooling Time: Let the cake cool in the pan for exactly 15 minutes not too short (cake may break) or too long (cake may stick).

How to Serve

This Vanilla Wafer Cake shines on its own, but there are several ways to elevate it even further:

Simple Elegance

A light dusting of powdered sugar just before serving gives this cake a beautiful finished look that’s perfect for a dinner party.

Decadent Topping

Serve slices with a dollop of freshly whipped cream and a sprinkle of toasted coconut for an extra special touch.

Brunch Star

Pair with fresh berries and a cup of coffee for a delightful weekend brunch treat.

Ice Cream Pairing

A warm slice topped with vanilla ice cream creates a delightful temperature contrast that brings out the cake’s vanilla notes.

Make Ahead and Storage

Storing Leftovers

This cake actually tastes better on day two! Store at room temperature in an airtight container for up to 4 days. The flavors will continue to meld and develop.

Freezing

Freeze the whole cake or individual slices by wrapping tightly in plastic wrap, then aluminum foil. The cake freezes beautifully for up to 3 months.

Reheating

For that fresh-baked taste, warm individual slices in the microwave for 15-20 seconds. This reactivates the buttery aromas and makes the cake taste nearly fresh-baked.

FAQs

Can I use regular sweetened coconut instead of frozen coconut?

Yes, you can substitute 1½ to 2 cups of sweetened flaked coconut for the frozen coconut. However, understand that this will make your cake sweeter and change its texture somewhat. The frozen coconut provides moisture and a fresher taste that’s hard to replicate with the dried variety.
My cake seems dry. What went wrong?

The most common cause of a dry cake is overbaking. Remember that the cake continues to cook slightly as it cools in the hot pan. Also, make sure your butter was properly softened and that you measured the milk accurately. Even slight undermeasuring of liquid ingredients can affect moisture.
Can I make this cake without nuts for someone with allergies?

Absolutely! You can simply omit the pecans without making any other changes to the recipe. If you’d like to maintain that textural element, consider adding an equal amount of white chocolate chips or even toffee bits instead.
How fine should I crush the vanilla wafers?

Aim for the consistency of coarse sand or breadcrumbs. You want them fine enough to absorb moisture and act as flour, but not so fine that they become powdery. A few slightly larger pieces are fine and add interesting texture to the finished cake.

Final Thoughts

This Vanilla Wafer Cake is one of those magical recipes that proves extraordinary desserts don’t require complicated techniques or unusual ingredients. The humble vanilla wafer transforms into something truly special in this moist, flavor-packed cake that’s guaranteed to become a family favorite. Whether you’re baking for a holiday gathering, a weekend treat, or just because it’s Tuesday, this cake delivers comfort and joy in every slice. Give it a try—your taste buds will thank you!