If you have a sweet tooth that loves a little crunch and delightful flavors, this Vanilla Wafer Cake with Pecans and Coconut Recipe is about to become your new favorite treat. It brings together the nostalgic charm of vanilla wafers, the rich crunch of pecans, and the tropical sweetness of coconut in a moist, tender cake. Whether you’re baking for a family gathering or simply craving something special, this cake delivers a perfect balance of texture and flavor that feels like a warm hug on a plate.
Ingredients You’ll Need
Getting the ingredients right for this Vanilla Wafer Cake with Pecans and Coconut Recipe is key to nailing both its signature taste and its lovely texture. Each component plays an essential role, from the buttery base to the nutty, sweet accents.
- Butter (1 cup, softened): Gives the cake its rich, creamy texture and helps everything blend beautifully.
- Sugar (2 cups): Sweetens the cake just enough, balancing the other flavors perfectly.
- Large eggs (6): Provide structure and moisture, ensuring a tender crumb.
- Vanilla wafers (11 oz, crushed): The star ingredient that adds unique flavor and subtle crunch throughout the cake.
- Milk (½ cup): Keeps the batter moist and helps dissolve the sugar and wafers evenly.
- Vanilla extract (1 Tbsp): Enhances the cake’s aroma and deepens its flavor profile.
- Finely chopped pecans (2 cups): Add delightful texture and a toasty nutty note that complements the sweetness.
- Sweetened coconut flakes (7 oz): Bring a tropical twist with a chewy texture and subtle sugary finish.
How to Make Vanilla Wafer Cake with Pecans and Coconut Recipe
Step 1: Prep Your Oven and Pan
Start by preheating your oven to 325ºF. Greasing and flouring a Bundt cake pan is important because it lets your cake release easily after baking without sticking or breaking apart.
Step 2: Cream the Butter and Sugar
In an electric stand mixer, beat together the softened butter and sugar until they turn light and fluffy. This step incorporates air into the batter, which helps make the cake tender and moist once baked.
Step 3: Incorporate Eggs and Dry Ingredients
Add the six large eggs to the butter and sugar mixture, beating well after each addition. Then, mix in the crushed vanilla wafers and milk carefully to combine everything evenly. The vanilla wafers act almost like a flour substitute, absorbing moisture and adding texture.
Step 4: Stir in Vanilla, Pecans, and Coconut
Gently fold in the vanilla extract, finely chopped pecans, and sweetened coconut flakes. These ingredients infuse the batter with robust flavors and contribute to the signature crunch and chewiness you’ll love in every bite.
Step 5: Bake the Cake
Pour the batter evenly into your prepared Bundt pan. Bake for one hour to one hour and ten minutes, keeping an eye on the cake’s color—it should be golden and spring back slightly when pressed.
Step 6: Cool Before Serving
Once baked, let the cake cool in the pan for 10 minutes to set. Then, carefully remove it onto a cooling rack and allow it to cool completely. This patience pays off by allowing the flavors to marry and the texture to firm up perfectly.
How to Serve Vanilla Wafer Cake with Pecans and Coconut Recipe
Garnishes
For an inviting presentation, sprinkle a few extra chopped pecans and coconut flakes on top of the cooled cake. A light dusting of powdered sugar or a simple glaze can also add a charming touch without overpowering the cake’s natural richness.
Side Dishes
This cake pairs wonderfully with a dollop of whipped cream or a scoop of vanilla ice cream. Fresh berries add a refreshing contrast, making it an ideal dessert for any season or special occasion.
Creative Ways to Present
Serve slices on colorful plates or layered on a beautiful cake stand to make the Vanilla Wafer Cake with Pecans and Coconut Recipe shine at your next gathering. For added flair, drizzle warm caramel or chocolate sauce over individual servings for an extra indulgent experience.
Make Ahead and Storage
Storing Leftovers
Leftover cake can be stored in an airtight container at room temperature for up to three days without losing moisture or flavor. Keeping it covered prevents the pecans from going stale and the coconut from drying out.
Freezing
If you want to save this delightful cake for longer, slice it and wrap each piece tightly in plastic wrap, then place in an airtight freezer bag. Freeze for up to two months and thaw in the fridge overnight before enjoying.
Reheating
To bring out the fresh-baked warmth, reheat slices gently in a microwave for 15 to 20 seconds or in a low-temperature oven for a few minutes. This revives the cake’s tender crumb and enhances its comforting flavors beautifully.
FAQs
Can I use chopped walnuts instead of pecans?
Absolutely! Walnuts are a great substitute and work well in this cake, offering a slightly different but equally enjoyable nutty flavor and crunch.
Is it necessary to crush the vanilla wafers finely?
Crushing the vanilla wafers finely helps them blend more evenly into the batter, creating a smoother texture while still providing subtle crunchy bits throughout the cake.
Can I make this cake gluten-free?
The vanilla wafers typically contain gluten, so for a gluten-free version, you’d need to find gluten-free vanilla wafer cookies or substitute with another gluten-free cookie that complements the flavor.
How long does the cake stay fresh after baking?
When stored properly at room temperature, this cake stays fresh for about three days. Refrigeration can extend freshness slightly but may dry out the texture if not well-wrapped.
Can I add spices like cinnamon or nutmeg?
Yes! Adding a teaspoon of cinnamon or a pinch of nutmeg can add warm, cozy notes that pair nicely with the pecans and coconut, giving your cake a subtle twist.
Final Thoughts
There’s something truly special about the Vanilla Wafer Cake with Pecans and Coconut Recipe that makes it a standout in any dessert lineup. Its unique combination of textures and flavors feels nostalgic yet fresh, and it’s surprisingly simple to make. I hope you enjoy baking and sharing this delightful cake as much as I do—it’s the kind of recipe that turns everyday moments into celebrations of flavor.
Print
Vanilla Wafer Cake with Pecans and Coconut Recipe
- Prep Time: 10 minutes
- Cook Time: 1 hour
- Total Time: 1 hour 10 minutes
- Yield: 12 servings
- Category: Dessert
- Method: Baking
- Cuisine: American
Description
This classic Vanilla Wafer Cake combines the nostalgic flavor of crushed vanilla wafers with rich butter, sugar, eggs, and a delightful mix of pecans and sweetened coconut flakes. Baked to golden perfection in a Bundt pan, it delivers a moist, flavorful dessert perfect for gatherings or special occasions.
Ingredients
Ingredients
- 1 cup butter, softened
- 2 cups sugar
- 6 large eggs
- 1 (11-oz) box vanilla wafers, crushed
- ½ cup milk
- 1 Tbsp vanilla extract
- 2 cups finely chopped pecans
- 1 (7-oz) package sweetened coconut flakes
Instructions
- Preheat and Prepare the Pan: Preheat your oven to 325ºF (163ºC). Grease and flour a Bundt cake pan thoroughly to ensure the cake won’t stick, then set it aside while you prepare the batter.
- Mix Butter and Sugar: In the bowl of an electric stand mixer, beat the softened butter and sugar together on medium speed until the mixture becomes light and fluffy, which usually takes about 3-5 minutes. This step incorporates air to help the cake rise.
- Add Eggs and Other Wet Ingredients: Add the six large eggs one at a time to the butter-sugar mixture, beating well after each addition to fully incorporate. Then add the crushed vanilla wafers and milk; continue mixing until the batter is smooth and uniform.
- Incorporate Vanilla, Pecans, and Coconut: Stir in the vanilla extract, finely chopped pecans, and sweetened coconut flakes by hand using a spatula or spoon to evenly distribute these ingredients throughout the batter without overmixing.
- Pour Batter and Bake: Pour the prepared batter into the greased and floured Bundt pan, spreading it evenly. Place the pan in the preheated oven and bake for 60 to 70 minutes, or until a toothpick inserted into the center of the cake comes out clean.
- Cool the Cake: Remove the cake from the oven and allow it to cool in the pan for about 10 minutes. This resting time helps the cake set and makes it easier to remove from the pan without breaking.
- Remove and Finish Cooling: After 10 minutes, carefully invert the cake onto a cooling rack. Let the cake cool completely before slicing and serving to ensure the best texture and flavor.
Notes
- Ensure the butter is properly softened to room temperature for easy mixing.
- Crush the vanilla wafers finely for better incorporation into the batter and smoother texture.
- Use fresh pecans to maintain a crunchy texture and rich nutty flavor.
- If you prefer, substitute whole milk for 2% milk for a lighter cake.
- Properly grease and flour the Bundt pan to prevent sticking and allow easy release.
- Cooling the cake completely before slicing gives cleaner cuts and a better presentation.
