This Vanilla Wafer Cake is a comforting, old-fashioned dessert that marries the delicate crunch of crushed wafers with the rich moisture of butter and eggs. The addition of toasted coconut and crunchy pecans provides a delightful textural contrast in every bite, while the vanilla flavor remains prominent and warm. Ideal for Sunday brunches, holiday gatherings, or as an impressive centerpiece for afternoon tea, this cake holds its shape beautifully in a Bundt pan. It is simple to prepare yet sophisticated enough for special occasions. Serve it plain, dusted with powdered sugar, or with a light glaze for a truly satisfying finish that brings home-style comfort to your table.
Vanilla Wafer Cake
Description
This Vanilla Wafer Cake is a comforting, old-fashioned dessert that marries the delicate crunch of crushed wafers with the rich moisture of butter and eggs. The addition of toasted coconut and crunchy pecans provides a delightful textural contrast in every bite, while the vanilla flavor remains prominent and warm. Ideal for Sunday brunches, holiday gatherings, or as an impressive centerpiece for afternoon tea, this cake holds its shape beautifully in a Bundt pan. It is simple to prepare yet sophisticated enough for special occasions. Serve it plain, dusted with powdered sugar, or with a light glaze for a truly satisfying finish that brings home-style comfort to your table.Ingredients
Directions
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Preheat oven to 300&# 194;°F (150ðC). Grease and flour a 10-inch tube or Bundt pan.
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In a large mixing bowl, cream the softened butter and sugar together until light and fluffy.
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Add eggs one at a time, beating well after each addition until fully incorporated.
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Stir in the milk and crushed vanilla wafers, mixing until just combined.
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Gently fold in the shredded coconut and chopped pecans.
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Pour the batter into the prepared pan and smooth the top.
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Bake for 1 hour, or until a wooden toothpick inserted into the center comes out clean.
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Remove from oven and let the cake cool in the pan on a wire rack for 15 minutes.
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Turn the cake out onto the rack to cool completely.
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Once completely cool, glaze, dust with powdered sugar, or ice as desired before serving.
Nutrition Facts
Servings 1
- Amount Per Serving
- Calories 61.2kcal
- % Daily Value *
- Total Fat 0.2g1%
- Saturated Fat 0.0g0%
- Cholesterol 0.0mg0%
- Sodium 1.7mg1%
- Total Carbohydrate 13.4g5%
- Dietary Fiber 7.0g29%
- Sugars 2.5g
- Protein 2.5g5%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
Note
If using margarine (oleo), ensure it is softened to room temperature for best creaming results.
For a richer flavor, you can toast the pecans and coconut lightly before folding them into the batter.
This cake is best served at room temperature. Store leftovers in an airtight container for up to 3 days.
If you do not have a Bundt pan, you can bake this in two 9-inch round pans, reducing the baking time to approximately 45-50 minutes.
"Sweet milk" typically refers to whole milk. If you prefer a lighter version, you may substitute with 2% milk, but the texture may vary slightly.
