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, I realize Vanilla Wafer Cake sounds a bit different, but oftentimes, different can be so, so good. And that’s certainly the case with this cake! In this Vanilla Wafer Cake recipe, 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. But, it is just as delicious now as it was years ago! So go enjoy!
As for where vanilla wafer cake was first created, I can’t trace the history back much further than the 70s. I’m hoping some of y’all might be able to help shine a little light on the backstory of this great cake. Be sure to share your memories of Vanilla Wafer Cake in the comments below!
Tips for Turning Out Your Bundt Cake:
While testing out several of my Bundt cake recipes, I have had some trouble with some cakes sticking to the pan when turning them out. I have tested multiple recipes in varying pans, but sometimes you will run across a Bundt cake that just insists on sticking. While this particular Bundt cake did not give me a ton of grief in that department, I have found that using the old-school grease and flour method is the most reliable.
Also, be sure to pick a Bundt cake pan that you usually don’t have any trouble with sticking. And while all those fancy Bundt pans are beautiful, the more intricate the design, the greater risk for the cake sticking. In this case, simpler is better.
Tips for the Perfect Vanilla Wafer Cake:
Try one of two ways to crush the wafers! When it comes time to crush those vanilla wafer, I typically toss them in my food processor or electric mixer, but a gallon zip-top bag and rolling pin work, too. If going that route, I suggest doing about half the box at a time to make sure you get them all crushed well.
Opt for frozen coconut! This old school 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 a bit stringy and chewy. This frozen coconut is super tender. It adds great coconut flavor without the sometimes weird texture.
Look for coconut in the freezer section! 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.
Save the leftovers! This cake stores well on the counter for 4 to 5 days in an airtight container and freezes really well when tightly wrapped with plastic wrap.
Don’t skimp on the coconut and pecans! While I’ve seen other recipes that suggest 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 your 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 unsalted 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 about 1 hour or until a toothpick inserted into the center comes out mostly clean with a few moist crumbs.
Notes
Nutrition
* If nutritional values are provided, they are an estimate and will vary depending on the brands used. The values do not include optional ingredients or when ingredients are added to taste. If calorie count and other nutritional values are important to you, I recommend grabbing your favorite brands and plugging those ingredients into an online nutritional calculator.
Helen
Made this Vanilla Wafer Cake today for a Labor Day treat. Easy to make and so moist and delicious. Thanks for the recipe!
It looks perfect! So glad to hear y’all enjoyed it!
Shirley
I was given a recipe for Vanilla Wafer cake by a friend from church way back in the late ’70s or early 80s. It stuck to my pan so I never made it again. Can’t remember what it tasted like, but I think it was pretty good.
Shelly
I recently found out a something called cake release. It’s equal part butter and flour, I think,and you brush it onto your Bundt pan and it works great! Look it up online.
Anne Blackwell
Stacy….I’m not a big coconut person. How would the cake be with half the coconut or even without the coconut? I was thinking about making this cake for Fathers Day.
I’ve not ever tried it without the coconut. I will say the frozen coconut has a very different texture and flavor than traditional sweetened, flaked coconut. I would guess it would work with less or even without, but haven’t tried it to be able to say for sure.
Lucy Sadij
Very good recipe. I substituted unsweetened applesauce for the butter. Makes it less greasy
Glad you enjoyed it!
Jennifer George
My mom always made a Vanilla Wafer cake for my dad’s and my birthidays. She made it as a layer cake with coconut pecan icing. Wonderful memories!
That sounds AMAZING, Jennifer!
Barbara Monroe
I love this cake, but everything I take it out of the bunt pan the top of the cake is stuck in the pan! What am I doing wrong?
There’s a lot of sugar in this cake, so it pretty common to have it stick. How long are you letting it cool in the pan?
Barbara Monroe
Probably not long enough. My sister recommended that I heat the bunt pan just before I put the batter in the pan. What are your thoughts on this?
I’ve never heard that, Barbara. Certainly with cast iron and cornbread, but never with cake.
Kathy Franklin
A friend of my mother’s, Merry, made this cake for our family every Christmas, starting in the late 1950’s. We called it Merry Cake and loved it every year. After Merry passed away, her daughter gave my mom the recipe, (no nuts in our recipe) and so we continue to make it every year and still call it Merry Cake. It’s absolutely delicious!
So sweet! And what a perfect name!
Tonya Bright
Amazing! So easy!!
Thanks, Tonya!
Yvonne
This recipe has been a big hit with my family and neighbors. I’ve made this cake several times. This last one was the best ever.
It’s a beaut, Yvonne! So glad y’all enjoyed it!
JAN RAPER
ALWAYS LOOKING FOR NON GLUTEN ITEMS AND RECIPES ,,,,,,,,,,,,
Jan. Raper
You can use non gluten wafers and instead of coconut use apples diced and you can make a wonderful NON GLUTEN CAKE. ADVERTISE SINCE NON GLUTEN IS SOOOOOOO HARD TO FIND
Thanks for sharing your tips!
Lynn
This was WAY too dense for us. I had our 1950’s family recipe but couldn’t find it so made yours. Today found our family recipe – difference: use only 7 oz flaked coconut and 1 c chopped pecans. Everything else the same.
Lynn
And I “crush” the vanilla wafers in a large freezer zip bag with a wooden rolling pin. I find the mini vanilla wafers are best using this method. There will be some almost flour consistency but there are no larger pieces.
Are the small cookies the same amount?
Hmmm… Doesn’t seem like those changes would make much difference in terms of denseness.
Melody Rogers
My mom use to make this cake at Christmas instead of a fruit cake. It was delicious. Thank you.
So happy you enjoyed it!
Brenda Welch
I love this cake, my mother would make is for my dad for packed lunches to take to the fields, no icing to melt in the heat! That was in the sixties and seventies that I can remember!
Love hearing stories like that! Thanks for sharing!
Cindy Snipes
My brother always loved vanilla wafer cake. He died from leukemia December 5.
I’m so sorry to hear that, Cindy.
Denise Watkins
I made this cake for the first time and it was fantastic!! My neighbors loved it and want me to make it again. I couldn’t find the frozen coconut anywhere in my state (or even on Amazon!), But I found unsweetened flakes at King Soopers and used them and the cake still had a nice coconut flavor and was super moist. Thanks for the recipe – it’s a keeper!!
Fantastic! So glad everyone enjoyed it!
Laura
My grandson made this cake Sunday.I had an issue with it getting done also. Mine probably baked almost 2 hours. It is so moist and delicious. I was afraid it would be dry with the longer bake time but it was not. A tooth pick in the middle had no crumbs on it after 1 hour and 15 minutes so I thought it was done. When I lifted out the tube ( I used a tube pan not a bunt pan) with the cake on it it started splitting down the side and the batter started running out. I did manage to get it back in the pan and it finished baking.
Oh no! Every oven does bake a little differently, but I’ve not had it take that long before. Regardless, I’m glad you were able to salvage it and that you enjoyed it!
Jewell
I have been making this recipe for about 50 years. Got it at from Tupperware when I was selling their products. It is one of my favorite cakes. Everyone that has tried it loves it.
It’s so great, right!?
Shon
Can 2-3 ripened mashed bananas be substituted for the coconut?
You can simply leave the coconut out. This is a very dense cake to start, so I worry that adding in the banana would make it even denser. If you try it, though, please comeback and let me know how it turns out.
Robin
Did anyone have a problem with getting the inside (inside by the tube) done. I cannot get it done
I’ve never had that issue. It does create a very dense cake. How are you testing the doneness?
Kim
My mom and I got together one Sunday afternoon and made this cake. We delivered about a dozen slices to various friends who are home bound or in the nursing home. They loved this cake and a couple have called to see if we will make them one. It is delicious! Most can’t believe it’s made with vanilla wafers. We did put our frozen coconut in a food processor to chop it a little more.
What a sweet memory and so thoughtful! SO glad you enjoyed it!
Hattie
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.
Marie
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.
Jacquelyn
I thought I’d have to use bagged coconut, until I went back to frozen fruit section and looked at every item’s listing tag on shelf front. Bingo! It was stored on top Quilly shelf, the thin bags laying flat so it was not easily visible.
So glad to hear you found it! I think it really makes a difference.
Esther
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.
Hattie Heard
Okay thank you for your quick response.
Patricia Chamlee
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!
Earline Nichols
Haven’t yet but going to
Becky
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!
Jill
Sending prayers your way.
Thank you so much, Jill!
Susan
I’ll be praying for you today!
I appreciate you, Susan!!
Linda
This cake sounds delicious! Best wishes for successful surgery. Take care and I’ll look forward to your return!
Thanks so much, Linda!
Susan
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.
Ginia Wray Wright
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!
Stacie Thompson
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!
George Taylor
We will be putting you at the top of our prayer & praise session each day.
I appreciate that more than you could know!
Suellen Dehnke
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.
Lori Morikami
I love your recipes! delicious and pretty easy! thank you!
God speed to your recovery! Mahalo & Aloha, Lori from Hawaii.
Thanks so much, Lori!!
T
Praying for you
Thanks so much!!
Cheryl
Sending prayers your way! Can’t wait to try this!!
I sure appreciate that! Hope you’ll enjoy it!
Robert
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!!
Addie
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!
Judith
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!
Carol Stutts
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!
Veronica
Hoping your surgery goes well and you have a speedy recovery!!
Thank you so very much, Veronica!
diane
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!
Wendy Morrison
I rarely buy milk, but always have half & half for coffee. Can I substitute that? Thanks!
I don’t see why not.
Camille
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!
Diana G
Not fun .. .get well soon !!!
Thanks, Diana!
Rachel Maples
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!
Samuel Brock
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!
Connie Drye
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! 🙂
Adriann
Put Devine & Delicious Vanilla Wafer Cake on the cake tag, for the next bake sale. That ought to do it! LoL 😂👍🏻
Ha! Perfect!!
Rebecca Biggers
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.
Rusty
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.
Stefanie
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!
Becky
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!!
Jan
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!
Dixie
Good Heavens! This cake is amazing. Definitely a “hit” at our house. Thank you.
So glad to hear y’all enjoyed it!
Angela tyler
I make these cakes for Christmas presents made up to 15
Wow! They are certainly worthy of gifting!
Barbara R Eubanks
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.
Grace
This is a cake I have made for years around the holidays. Love it
It’s so good, right?
June
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/
Barbara
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!!
PattiAnn
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
Sue
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!
Mama jane
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!
Annette
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/
Rose
What makes the cake rise?
The six eggs will provide the lift you need.
Jen
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!!
Michele Varney
Can I substitute banana instead of coconut
Hmmm… I can’t say I’ve every tried that.