Easy Vanilla Wafer Cake
A rich, nutty vanilla wafer cake with coconut and pecans, perfect for special occasions or family gatherings, offering a moist texture and delightful flavor combination.
Ingredients
Instructions
- Cream butter, sugar, and eggs until well combined.
- Add crushed vanilla wafers, milk, chopped pecans, and coconut to the mixture.
- Mix thoroughly until all ingredients are evenly incorporated.
- Pour the batter into a greased and floured tube pan.
- Bake at 250°F (121°C) for 2 to 2 1/2 hours, until the cake is cooked through.
Tips & Substitutions
For a richer flavor, consider using brown sugar instead of white sugar. You can also substitute half the butter with applesauce for a healthier option. Ensure the butter is softened for easier creaming with sugar and eggs. If you don’t have pecans, walnuts or almonds work well as substitutes. Remember to check the cake's doneness with a toothpick, as baking times may vary.
Serving Suggestions
Serve this delightful cake with a dollop of whipped cream or a scoop of vanilla ice cream for added indulgence. It pairs beautifully with a cup of coffee or tea. For a festive touch, consider garnishing with toasted coconut flakes or additional chopped pecans. This cake is perfect for potlucks or as a sweet ending to any meal.
Storage & Reheating
Store leftover Vanilla Wafer Cake in an airtight container at room temperature for up to three days. For longer storage, refrigerate it for up to a week. To reheat, simply warm individual slices in the microwave for about 15-20 seconds, or enjoy it cold for a refreshing treat.
Nutrition & Diet Analysis (per serving)
Each serving of Easy Vanilla Wafer Cake contains roughly 1748 calories, with 16g protein, 151g carbohydrates, and 125g fat. It is an excellent source of vitamin C (61% of the Daily Value), dietary fiber (46% of the Daily Value), and iron (44% of the Daily Value), and a good source of vitamin A. Note that it is relatively high in sodium, at 487mg per serving (21% of the Daily Value).
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I use unsweetened coconut instead of sweetened?
Yes, you can use unsweetened coconut if you prefer less sweetness. Just be aware that it may alter the overall flavor and texture slightly. You might want to increase the sugar by a couple of tablespoons to balance it out.
What can I substitute for eggs in this recipe?
If you're looking for an egg substitute, you can use 1/4 cup of unsweetened applesauce per egg. This will help maintain moisture and bind the ingredients together. Alternatively, you can use a flaxseed mixture (1 tablespoon of ground flaxseed mixed with 3 tablespoons of water) for each egg.
How can I tell when the cake is done baking?
The cake is done when it is golden brown and a toothpick inserted into the center comes out clean or with a few moist crumbs. Since this cake bakes at a low temperature, be patient and check for doneness around the 2-hour mark.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).