This old fashioned Vanilla Wafer Cake is the vintage recipe you remember from your childhood. Made with crushed Nilla Wafers cookies, coconut, and pecans, this dense, rich, Bundt cake is packed full of great flavor.
Yes, it sounds a bit different, but often times, different can be so, so good. And that’s certainly the case with this cake!
We swap traditional flour for crushed vanilla wafer cookies and the result is absolutely delicious. And yes, technically, there is flour in the cake as the cookies are made with flour, but you get my point.
This cake has been on the blog for years, but often gets overlooked, so I decided to give the recipe a little makeover, shoot some new images, and give it its own post.
While I can trace the history back to the 70s, I can’t find much beyond that. I’m hoping some of y’all might be able to help shine a little light on its back story. Be sure to share your memories of Vanilla Wafer Cake in the comments below!
A few things to note about this recipe:
This old recipe calls for frozen coconut. And I think it does make a difference. Frozen coconut isn’t as sweet as the shelf-stable sweetened coconut flakes you’re used to. It also has a dramatically different texture. The sweetened coconut flakes can often be stringy and chewy. This frozen coconut is super tender. It adds great coconut flavor without the sometimes weird texture.
I usually find frozen coconut in the freezer section of my grocery store right next to the frozen fruit.
If you can’t find frozen coconut, you can use 1 1/2 to 2 cups of the sweetened coconut flakes. It’s still delicious, but the texture is a bit different and the cake will be a touch sweeter.
When it comes time to crush those vanilla wafer, I typically toss them in my food processor, but a gallon zip-top bag and rolling pin works, too. If going that route, I suggest doing about half the box at a time to make sure you get them all crushed well.
This cake stores well on the counter for 4 to 5 days in an airtight container and freezes really well when tightly wrapped.
While I’ve seen other recipes that suggestion you can leave out the coconut or pecans, I don’t recommend that. I think they both are a big part of the flavor and texture of this cake, so I don’t think omitting them is a great idea. With that being said, I suppose you could swap the pecans for walnuts without much changing. If coconut and pecans aren’t you thing, maybe my Crusty Cream Cheese Pound Cake or my Caramel Pound Cake might be closer to what you’re looking for.
Recipe Card
Vanilla Wafer Cake
Ingredients
- 1 cup butter, room temperature
- 2 cups sugar
- 1 (11-ounce) package vanilla wafers, crushed
- 6 eggs
- 1/2 cup milk
- 1 tablespoon vanilla extract
- 2 (6-ounce packages) frozen coconut, thawed (see note)
- 2 cups chopped pecans
Instructions
- Preheat the oven to 325°F. Grease and flour a 10 to 12 cup Bundt pan.
- In a large bowl, use a mixer to cream the butter and sugar together. Add 1 egg at a time, beating well after each addition. Add the crushed vanilla wafers and milk and mix well. Add the coconut, vanilla, and pecans and stir to combine.
- Spread the batter into the prepared Bundt pan and bake for 1 hour and 25 minutes to 1 hour and 35 minutes or until a toothpick inserted into the center comes out mostly clean with a few moist crumbs.
Notes
I don’t like coconut, will the cake still taste the same without it? I would love
to bake it. It looks delicious.
Thanks for always sharing your great recipes.
I’ve not tried it without the coconut, but it should still work.
Could someone please tell me where I can get frozen coconut in the Chicago area? Would love to try this cake but never in my 70 plus years have I seen frozen coconut in the grocery store. Thanks! (stars are just because it looks really good)
Frozen coconut is found in the freezer section of the grocery store – normally right with the frozen fruit.
Could I used organic unsweetened coconut in this recipe? I can’t find the frozen coconut anywhere. It looks wonderful! Thanks!
Yes, that should work.
Okay thank you for your quick response.
Can’t wait to try this recipe! I just found your site and “yes sir, the recipes are Sure nuff Southern!!!” love it!
Thanks, Patricia! Welcome!
Haven’t yet but going to
Thank you for sharing this recipe, it looks and sounds delish. I have you in my prayers for a full and speedy recovery. God bless you
Thanks so much, Becky!
Sending prayers your way.
Thank you so much, Jill!
I’ll be praying for you today!
I appreciate you, Susan!!
This cake sounds delicious! Best wishes for successful surgery. Take care and I’ll look forward to your return!
Thanks so much, Linda!
Did you specify how finely to crush the wafers? I think it would make a difference as to the size. How much did you crush them?
I don’t specify. I’ve had success with them totally pulverized and left with a little texture. I’d recommend getting them pretty well crushed.
I have been making this delicious cake for at least 30 years. One of my favorites to eat and share. In fact going on a sister trip from Houston to Charleston sc in April, and have it down on my list to make and carry on the plane. If there is someone out there in the universe that hasn’t made this, take it from this old timer, you will not be disappointed.❤️❤️
Good luck with your surgery.
Thanks so much, Ginia!
I had the same surgery Aug 2021. Sending prayers that everything goes well and speedy recovery.
Yes I’m drooling over this cake, can’t wait to try it!
Thank you, Stacie!
We will be putting you at the top of our prayer & praise session each day.
I appreciate that more than you could know!
Will this one work without the coconut? I bake for my seniors bible study every week. I know not everyone likes coconut so when I made a pineapple cake I made it with half coconut on top and half without. The coconut half was largely untouched so I got the message.
Hmmm… I think it *should* work, but I haven’t tried it without it.
I love your recipes! delicious and pretty easy! thank you!
God speed to your recovery! Mahalo & Aloha, Lori from Hawaii.
Thanks so much, Lori!!
Praying for you
Thanks so much!!
Sending prayers your way! Can’t wait to try this!!
I sure appreciate that! Hope you’ll enjoy it!
This is similar to my grandmother’s Graham cracker cake. It made 2, 8″ round layers and had whipped cream between each layer and on top. It was a Christmas treat
That sounds amazing!!
Hi Stacy! Just curious…..your cake looks SO good! Could I possibly use Graham cracker crumbs instead of vanilla wafer crumbs. I have a TON of Graham cracker crumbs (that I crushed….not store-bought) that I’m trying to use up. How about Biscoff cookie crumbs?
I would imagine both would change the flavor somewhat, but does the idea sound AWFUL to you or do you think the result would be acceptable good? Thanks so much for always kindly answering so many questions from your readers…even the dumb ones.
(Dumb QUESTIONS, that is….not READERS, lol!) 🙂
Ha! I’m always happy to help. I do think the graham cracker crumbs or the Biscoff cookie crumbs would both be delicious. It would be a different flavor, but one I’m sure that would be amazing!
01/12/2023 Thanks for sharing about your upcoming surgery. Hope all goes well. Will say a prayer for you. Peace be with you.
Thanks so much, Judith!
Hope all goes well with your surgery. I had the surgery in 2013, and I am am doing well for a 75 year old. Enjoy your recipes! The Vanilla Wafer Cake reminds me of a Zwieback Cake recipe that I read in a cookbook. The gentleman that I worked for said it was his favorite cake. I’m going to try this one soon. Thanks for sharing !
Thanks so much, Carol! I’ve never heard of that cake, but you’ve certainly piqued may interest!
Hoping your surgery goes well and you have a speedy recovery!!
Thank you so very much, Veronica!
My mom just stood the vanilla wafers upright,then covered entirely with freshly whipped cream She’d refrigerate for a couple of hours.
It was super easy and so yummy
Gonna have to try this
Sounds sort of like an icebox cake! Love it!
I rarely buy milk, but always have half & half for coffee. Can I substitute that? Thanks!
I don’t see why not.
Hola!
I live in Puerto Rico. No frozen coconut, but plenty of fresh. Would that work? How would I use it?
Thanks!
Grated fresh in the same quantity should work just fine!
Not fun .. .get well soon !!!
Thanks, Diana!
My Miemie always made me this for Christmas and she passed away at the end of 2019, so I’m really looking forward to making this ans carrying on her tradition of giving this to people for Christmas.🥰🥰🥰
Sweet memories! Hope everyone enjoyed it!
some other recipes that I’ve been reading have suggested using a homemade caramal sauce. I’m thinking of cuting the cake sugar by 1/2 cup and making a light glaze flavored with Butternut or Walnut exract for it. I plan on making this cake this weekend. .
Let me know how it turns out for you!
This cake is delicious! However, I made this fyesterday for church “Hot Dog sale” It did not sale. I believe the public did not know what a “Vanilla Wafer Cake” was. One of our ladies told some people it was delicious and then they purchased it and loved it.
Is there a suggestion for another name?
Hmm… I’m just not sure about an alternate name. I’ll have to think about that. Glad they enjoyed it regardless of the name! 🙂
Put Devine & Delicious Vanilla Wafer Cake on the cake tag, for the next bake sale. That ought to do it! LoL 😂👍🏻
Ha! Perfect!!
Can you make this recipe using other bakeware other than a Bundt pan?? Was gonna make this for a large crowd
Sure, if you have a tube pan that should work. Also would work in two smaller loaf pans.
If you have to use dried coconut I always soak mine in water for a couple of hours or even overnight and then strain it. I use unsweetened coconut flakes. However, if you need it sweetened, just sprinkle some powdered sugar over the top of the wet coconut and use in the recipe.
This is my second time making this cake and OMG, it taste better each time. My family ABSOLUTELY loves this cake and can’t stop eating it. This cake is moist and the texture of the coconut and pecans takes this cake to a new level.
Wonderful! I’m tickled to hear you’ve enjoyed it so much, Stefanie!
A sprinkling of powdered sugar is perfect as a topping. For Christmas, I sprinkle red or green, or a combo of colored sugar on top of the powdered sugar..
What a great idea! Thanks for sharing! Merry Christmas!!
I have a recipe for Vanilla wafer cake. It was given to my by my husbands Aunt-godmother in 1980. She said this was her recipe that she made for my husbands (her godson) birthday every year. I’ve never seen or looked for it before. The only difference is hers says 1 and 1/2 cups of fresh grated coconut. I’ve made it many times and used the frozen coconut but never the sweetened packaged off the shelf. Hers also has a frosting but I only made that once. I felt like the cake didn’t need any topping. It’s really a good cake and goes far because we only cut small slices. It’s often on the table of goodies, and always disappears before all the cookies and fudge are gone.
It’s such a good cake! Thanks for sharing your memories of it!
Good Heavens! This cake is amazing. Definitely a “hit” at our house. Thank you.
So glad to hear y’all enjoyed it!
I make these cakes for Christmas presents made up to 15
Wow! They are certainly worthy of gifting!
Is there anything that I could substitute for the coconut? I don’t care for coconut.
I’m not aware of a substitution, but you could leave it out completely.
This is a cake I have made for years around the holidays. Love it
It’s so good, right?
What about a glaze or topping? Any ideas?
It’s pretty dense and sweet, so I’m not sure you’d need it. With that being said though, I certainly don’t think it’d be a bad idea! What about the glaze that’s on the Apple Dapple Cake? That might work. https://southernbite.com/apple-dapple-sheet-cake/
I’ve never heard of this cake but I am making it! Can’t wait to taste it!! Thanks Stacey.
Hope you’ll enjoy it!!
I have made this cake before and my mother made it also. My mom’s recipe card calls it Kay’s Cake ( Kay was a friend of my mom’s) Mom made this cake in the 1960’s.
I have always enjoyed this cake but as I got older found it to be too sweet, but I have never seen or used frozen coconut in our stores in Oregon. Maybe I will try unsweet coconut, very available or cut down on the sugar in the recipe. Vanilla wafers are also sweet.
Thanks for post…Happy Holiday’s
Look for the frozen coconut. You may be surprised to find it.
Hope you’re able to tweak it to your liking! Happy Holidays, PattiAnn!
This cake was a church cookbook standard in Texas when i started keeping house in the mid 70’s. I’ve always loved it! It’s been a hit everywhere I’ve ever carried it.
It’s just so good!
Need to try this. I used to have a vanilla wafer fruitcake recipe that was a no bake cake. It had candied fruit, nuts, vanilla wafers and sweetened condensed milk. I’ll have to do some research to find it. Believe it or not it was actually pretty good and easy!
That sounds a lot like my Icebox Fruitcake. It’s so delicious! https://southernbite.com/icebox-fruitcake/
What makes the cake rise?
The six eggs will provide the lift you need.
This is top on my list to try!! Vanilla wafers are in my top 5 favorites. How did I make it this long without knowing about this cake? Thanks!!
Ha! Hope you’ll enjoy it!!
Can I substitute banana instead of coconut
Hmmm… I can’t say I’ve every tried that.