Rose'S Vanilla Wafer Cake
A rich, coconut and vanilla-flavored cake with crunchy pecans and cherries, perfect for celebrations or special gatherings, offering a moist, flavorful treat for dessert lovers.
Ingredients
Instructions
- Cream margarine and granulated sugar thoroughly.
- Add eggs one at a time, beating well after each addition.
- Stir in vanilla wafer crumbs, coconut, pecans, cherries, and vanilla flavoring.
- Pour batter into a well-greased and floured 9-inch angel food cake pan or Bundt pan.
- Bake at 275°F (135°C) for 2 hours or until done.
- Let the cake cool thoroughly in the pan for at least 6 hours before removing.
Tips & Substitutions
For a richer flavor, consider using unsalted butter instead of margarine. If you're short on time, you can skip crushing the vanilla wafers and just use a store-bought vanilla cake mix, adjusting the coconut and nuts accordingly. Ensure your eggs are at room temperature for better incorporation into the batter, which will help create a lighter texture.
Serving Suggestions
This cake pairs beautifully with a scoop of vanilla ice cream or a dollop of whipped cream for an extra treat. Consider serving it alongside a light fruit salad for a refreshing contrast. It also makes a delightful dessert at gatherings or potlucks, and is perfect for pairing with coffee or tea.
Storage & Reheating
Store any leftover cake in an airtight container at room temperature for up to three days. To keep it fresh longer, you can refrigerate it, but be sure to let it come to room temperature before serving. Reheating is not necessary, but if desired, a quick 10-15 seconds in the microwave will warm it nicely.
Nutrition & Diet Analysis (per serving)
Each serving of Rose'S Vanilla Wafer Cake contains roughly 997 calories, with 10g protein, 137g carbohydrates, and 50g fat. It is an excellent source of vitamin C (49% of the Daily Value), dietary fiber (35% of the Daily Value), and protein (20% of the Daily Value), and a good source of calcium. It also contributes 10g of dietary fiber toward your daily target.
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 fresh coconut instead of flaked coconut?
Yes, you can use fresh coconut, but it will alter the texture and moisture of the cake. If using fresh, make sure to finely grate it and possibly reduce other liquids in the recipe to maintain balance.
What can I substitute for maraschino cherries?
If you prefer not to use maraschino cherries, you can substitute with dried cherries or chopped fresh cherries, though the latter may add some moisture. Adjust the sugar slightly if using fresh, as they are less sweet.
Can I make this cake ahead of time?
Absolutely! This cake can be made a day or two in advance. Just be sure to store it properly to maintain its moisture. It often tastes even better after sitting, as the flavors meld together.
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).