Vanilla Wafer Cake
📜 Collection: UK3 | ✍️ Attribution: Unknown | 📂 Category: Desserts A rich, dense, and wonderfully unique cake that uses an entire box of crushed vanilla wafers instead of flour. This buttery cake is loaded with coconut and nuts, and bakes low and slow for an incredibly moist texture.
| Prep Time | Cook Time | Inactive / Chill Time | Yield / Servings |
|---|---|---|---|
| 20 mins | 1 hour 15 mins | 20 mins | 12-16 servings |
🔪 Key Equipment
- Tube or Bundt pan
- Large bowl
- Electric mixer
- Wire rack
- Wooden skewer
Ingredients
| Measurements | Ingredients | Prep / Notes |
|---|---|---|
| 2 sticks (1 cup) | Oleo | Margarine or Butter, softened |
| 2 cups | Sugar | Granulated |
| 6 | Eggs | Whole |
| 1 (12 oz) box | Vanilla Wafers | Finely crushed |
| 1 (7 oz) bag | Coconut | Shredded |
| 1 cup | Nuts | Chopped |
| 1/2 cup | Milk | Liquid |
Instructions
Step 1: Preparation and Creaming
- Preheat your oven to a low 275°F. Generously grease and flour a tube or Bundt pan. Finely crush the 1 (12 oz) box vanilla wafers using a food processor or by placing them in a bag and crushing them with a rolling pin.
- In a large bowl, cream the 2 sticks (1 cup) oleo (or butter) and 2 cups sugar together with an electric mixer until light and fluffy.
- Add the 6 eggs one at a time, beating well after each addition until smooth.
Step 2: Mixing and Baking
- By hand, stir in the crushed vanilla wafers, 1 (7 oz) bag coconut, 1/2 cup milk, and 1 cup chopped nuts until everything is well combined and the batter is very thick.
- Spoon the batter into the prepared pan and spread it evenly.
- Bake for 1 hour and 15 minutes, or until a long wooden skewer inserted into the center comes out clean and the cake is golden brown and fragrant.
- Let the cake cool in the pan for 15-20 minutes before turning it out onto a wire rack to cool completely.
💡 Make-Ahead & Storage: Store the cooled cake wrapped tightly in plastic wrap at room temperature for up to 3 days or refrigerate for up to a week.
Original Recipe Scan
