Vanilla Wafer Cake
Vanilla Wafer Cake is a delightful treat that combines the buttery richness of a cake with the unique texture of crushed vanilla wafers. Enhanced with flaked coconut and chopped pecans, this cake is perfect for gatherings, celebrations, or simply indulging in a sweet moment at home.
Ingredients
Instructions
- Cream butter and sugar together until light and fluffy.
- Add eggs, one at a time, beating well after each addition.
- Add crushed wafers alternately with milk.
- Add coconut and pecans and mix well.
- Pour into a 12 cup tube pan greased with nonstick spray.
- Cook completely before removing from pan.
- May be glazed with powdered sugar and topped with pecan halves and maraschino cherries. Freezes well.
Tips & Substitutions
For an extra layer of flavor, you can incorporate a teaspoon of vanilla extract into the batter. If you prefer a nut-free version, simply omit the pecans or substitute with sunflower seeds. To make the cake gluten-free, consider using gluten-free vanilla wafers. Be sure to mix the batter gently after adding the crushed wafers to maintain its lightness.
Serving Suggestions
This cake is delightful on its own but can be dressed up with a simple glaze made of powdered sugar and milk. Serve it alongside a scoop of vanilla ice cream or fresh whipped cream for a decadent treat. It pairs beautifully with Coconut Custard Pie for a delightful dessert spread at gatherings.
Storage & Reheating
Store leftover Vanilla Wafer Cake in an airtight container at room temperature for up to three days. For longer storage, you can freeze individual slices wrapped in plastic wrap and placed in a freezer bag. When ready to enjoy, thaw in the refrigerator overnight and allow to come to room temperature before serving.
Nutrition & Diet Analysis (per serving)
Each serving of Vanilla Wafer Cake contains roughly 716 calories, with 8g protein, 86g carbohydrates, and 40g fat. It is an excellent source of iron (21% of the Daily Value), and a good source of calcium and protein. It also contributes 3g 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 a different type of nut in this recipe?
Absolutely! If you prefer, you can substitute the pecans with walnuts or almonds for a different flavor profile. Just make sure to chop them to a similar size for even distribution throughout the cake.
Is it necessary to use flaked coconut?
While flaked coconut adds a wonderful texture and flavor, you can omit it if you’re looking for a simpler cake. Alternatively, you can replace it with shredded chocolate or dried fruit for a unique twist.
How do I know when the cake is done baking?
The cake is done when it has risen and is golden brown on top. You can test for doneness by inserting a toothpick in the center; if it comes out clean or with a few crumbs, the cake is ready. Be cautious not to overbake, as it can become dry.
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).