Vanilla Wafer Bundt Cake
A rich, moist Bundt cake featuring vanilla wafers, coconut, and pecans, perfect for celebrations or afternoon tea, offering a delightful combination of sweetness and texture.
Ingredients
Instructions
- Grease and flour a Bundt cake pan.
- Preheat oven to 325°F (160°C).
- Mix eggs, one at a time, with sugar.
- Add milk to the mixture.
- Stir in vanilla wafers and coconut.
- Pour batter into the prepared Bundt pan.
- Bake at 325°F for 1 hour and 30 minutes.
Tips & Substitutions
For added flavor, consider toasting the pecans before mixing them into the batter. If you want a lighter texture, separate the egg whites and beat them until stiff peaks form before folding them into the batter. If you don't have oleo, you can substitute with unsalted butter, but the texture may vary slightly. For a twist, try adding a splash of vanilla extract or almond extract to enhance the flavors.
Serving Suggestions
This Vanilla Wafer Bundt Cake pairs beautifully with a dollop of whipped cream or a scoop of vanilla ice cream for a delightful dessert. It can also be served alongside a cup of coffee or tea for an afternoon treat. Consider garnishing with additional toasted pecans or a dusting of powdered sugar for an elegant presentation.
Storage & Reheating
Store any leftover Vanilla Wafer Bundt Cake in an airtight container at room temperature for up to three days. For longer storage, wrap the cake tightly in plastic wrap and refrigerate for up to a week. To reheat, slice individual pieces and warm them in the microwave for about 15-20 seconds, or enjoy them cold.
Nutrition & Diet Analysis (per serving)
Each serving of Vanilla Wafer Bundt Cake contains roughly 1576 calories, with 24g protein, 185g carbohydrates, and 92g fat. It is an excellent source of dietary fiber (128% of the Daily Value), iron (57% of the Daily Value), and protein (49% of the Daily Value), and a good source of vitamin A. Note that it is relatively high in sodium, at 1090mg per serving (47% 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?
Yes, you can substitute pecans with walnuts or almonds if preferred. Just ensure that the nuts are chopped finely and adjust the quantity to your taste. Each type will give a unique flavor and texture, so feel free to experiment and find what you love best.
What can I do if my cake is not rising properly?
If your cake isn't rising, it might be due to expired baking soda or improperly beaten eggs. Make sure your ingredients are fresh. Additionally, ensure you’re not overmixing the batter after adding the flour, as this can lead to a denser cake. Lastly, check your oven temperature with an oven thermometer.
Can I freeze this cake?
Absolutely! You can freeze the Vanilla Wafer Bundt Cake for up to three months. Make sure to wrap it tightly in plastic wrap and then in aluminum foil to prevent freezer burn. Thaw it in the refrigerator overnight before serving, or leave it out at room temperature for a few hours.
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).