This Vanilla Wafer Cake is a simple yet delicious cake with a unique and tender crumb, thanks to the crushed Nilla wafers in the batter. With a subtle hint of coconut and a crunch from the pecans, it’s a comforting and classic dessert that’s perfect for any occasion.
Ingredients:
Ingredient Quantity
Butter, softened ½ cup
Nilla wafers 1 (11 oz) box
Granulated sugar 1 ½ cups
Eggs 6
Milk ½ cup
Vanilla extract 1 ½ teaspoons
Sweetened, shredded coconut 1 cup
Pecans, roughly chopped 1 cup
Instructions:
Preheat Oven & Prep Pan: Preheat your oven to 350°F (175°C). Thoroughly grease a 10-inch bundt pan.
Prepare the Wafers: Pour the 1 (11 oz) box of Nilla wafers into a large zip-top bag and seal it. Using a rolling pin or a wooden spoon, crush the wafers until only fine crumbs remain.
Mix the Batter: In a large bowl, add the ½ cup of softened butter and 1 ½ cups of granulated sugar. Mix for 1-2 minutes until the mixture is light and airy. Add the 6 eggs one at a time, mixing after each addition until they are fully incorporated. Add the ½ cup of milk and 1 ½ teaspoons of vanilla extract and mix until the batter is smooth.
Fold in the Dry Ingredients: Gently fold the wafer crumbs, 1 cup of shredded coconut, and 1 cup of roughly chopped pecans into the batter until everything is fully incorporated.
Bake: Transfer the batter to the prepared bundt pan and bake for 45-50 minutes. To prevent the top from over-browning, you can cover it loosely with foil for the last 15-20 minutes of baking.
Cool & Serve: Allow the cake to cool in the pan for 10 minutes. Use a knife to loosen the sides, then carefully flip the cake onto a serving plate. Let the cake come to room temperature before slicing.
Enjoy this moist and flavorful cake!