Ma Wilson'S Vanilla Wafer Cake
A rich, nostalgic vanilla wafer cake featuring coconut and pecans, baked to perfection. Ideal for celebrations or a special dessert for family gatherings.
Ingredients
Instructions
- Melt the oleo (butter).
- Crush the vanilla wafers finely.
- Combine the melted oleo, eggs, sugar, coconut, milk, and pecans.
- Pour the mixture into a greased and floured tube pan.
- Bake at 275°F (135°C) for 1.5 to 2 hours until baked through.
Tips & Substitutions
For a richer flavor, you can substitute half of the oleo with unsalted butter. If you prefer a nuttier taste, try using walnuts instead of pecans. To ensure even baking, check your oven temperature with an oven thermometer, as it can be off by a few degrees. Crushing the vanilla wafers can be done in a food processor for a finer texture.
Serving Suggestions
Serve this cake with a dollop of whipped cream or a scoop of vanilla ice cream for a delightful dessert experience. It pairs beautifully with Gert'S Blueberry Muffins at brunch or as a sweet ending to a meal. Fresh fruit, such as berries or sliced peaches, can also complement the flavors nicely.
Storage & Reheating
Store any leftover cake in an airtight container at room temperature for up to three days. For longer storage, you can refrigerate it for up to a week. To reheat, place slices in the microwave for 15-20 seconds or enjoy it cold, as the flavors meld beautifully over time.
Nutrition & Diet Analysis (per serving)
Each serving of Ma Wilson'S Vanilla Wafer Cake contains roughly 1587 calories, with 22g protein, 218g carbohydrates, and 76g fat. It is an excellent source of iron (57% of the Daily Value), dietary fiber (45% of the Daily Value), and protein (44% of the Daily Value), and a good source of vitamin A. Note that it is relatively high in sodium, at 879mg per serving (38% 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 a different type of nut in this recipe?
Yes, you can substitute pecans with walnuts or almonds if you prefer. Just make sure to chop them finely, so they blend well into the cake. Each type of nut will give the cake a slightly different flavor and texture.
What should I do if the cake is browning too quickly?
If you notice the cake is browning too fast, you can cover the top loosely with aluminum foil while it continues to bake. This will help prevent over-browning while allowing the inside to cook thoroughly.
Can I make this cake ahead of time?
Absolutely! This cake can be made a day in advance, which allows the flavors to develop further. Just make sure to store it properly in an airtight container to keep it fresh until you're ready to serve.
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).