Vanilla Wafer Nut Cake
A rich, nutty vanilla wafer cake with coconut and pecans, offering a sweet, crunchy texture perfect for special occasions or dessert lovers seeking nostalgic flavors.
Ingredients
Instructions
- Mix all the ingredients well.
- Pour the mixture into a tube pan.
- Bake for 2 hours at 250°F.
Tips & Substitutions
For a richer flavor, you can substitute half of the sugar with brown sugar. If you prefer a different nut, walnuts work well as an alternative to pecans. Be sure to crumble the vanilla wafers finely for an even texture. Mixing the ingredients thoroughly ensures a well-combined cake. Baking at a low temperature allows the flavors to meld beautifully, making it a great choice for gatherings.
Serving Suggestions
Serve this cake plain or dusted with powdered sugar for a simple presentation. It pairs beautifully with a scoop of vanilla ice cream or a dollop of whipped cream. Consider serving it alongside a fresh fruit salad for a refreshing contrast. This cake is perfect for dessert at family gatherings or as a sweet ending to a meal featuring American recipes.
Storage & Reheating
Store leftover Vanilla Wafer Nut Cake in an airtight container at room temperature for up to three days. If you need to keep it longer, refrigerate for up to a week. To reheat, slice a piece and warm it in the microwave for about 10-15 seconds, or enjoy it cold for a delicious treat.
Nutrition & Diet Analysis (per serving)
Each serving of Vanilla Wafer Nut Cake contains roughly 1774 calories, with 25g protein, 234g carbohydrates, and 91g fat. It is an excellent source of dietary fiber (62% of the Daily Value), vitamin C (52% of the Daily Value), and protein (50% of the Daily Value), and a good source of vitamin A. Note that it is relatively high in sodium, at 832mg per serving (36% 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 milk instead of evaporated milk?
Yes, you can use whole milk or almond milk as a substitute for evaporated milk. Keep in mind that using regular milk may slightly alter the texture of the cake, making it a bit less dense. If you want a creamier texture, consider using half-and-half or heavy cream.
How do I know when the cake is done baking?
The cake is done when it has risen slightly and a toothpick inserted into the center comes out clean or with a few crumbs attached. Since it bakes at a low temperature, it may take a bit longer than other cakes, so be patient and check periodically after the first hour.
Can I freeze Vanilla Wafer Nut Cake?
Yes, you can freeze the cake. Wrap it tightly in plastic wrap and then in aluminum foil to prevent freezer burn. It can be stored in the freezer for up to three months. Thaw it in the refrigerator overnight before serving for the best texture.
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).