This buttery Vanilla Wafer Cake uses a box of Vanilla Wafers instead of flour. Shredded coconut and chopped pecans get mixed into the batter and it is baked up in a bundt pan. This is seriously one of the most delicious cakes I’ve ever eaten. I think I gained about 5 pounds the week I made this cake because I kept going back for just one more little sliver. It’s positively addicting! The texture is wonderfully moist and dense and the flavor is fabulous. Vanilla Wafer Cake Recipe This is a recipe that’s been around for quite a few years and it is similar to a pound cake, only I think it is much, much better. How To Serve Vanilla Wafer Cake doesn’t have any icing and it really doesn’t need any. Maybe a dollop of whipped cream, but that is all. This cake bakes up wonderfully moist and sweet and it will stay fresh for days. It’s sturdy like a pound cake, making it a good choice for taking to potlucks. Recipe Tips Walnuts can be used in place of pecans. This cake has a tendency to want to stick to the pan. Be sure you use a good quality nonstick bundt pan and grease it well. I have good luck using Baker’s Joy Spray with Flour. How To Store Wrap it well and it can be stored at room temperature for 4 days. It also freezes well. Freeze for up to 3 months. Never miss a recipe. Follow Spicy Southern Kitchen on Youtube, Facebook, and Pinterest. More Old-Fashioned Cakes Hummingbird Cake Watergate Cake Oatmeal Cake Southern Caramel Cake Classic Southern Pound Cake Classic Coca Cola Cake Print Vanilla Wafer Cake This buttery Vanilla Wafer Cake uses a box of Vanilla Wafers instead of flour. Shredded coconut and chopped pecans get mixed into the batter and it is baked up in a bundt pan. This is seriously one of the most delicious cakes I've ever eaten. Course DessertCuisine Southern Servings 16 Calories 309kcal EquipmentElectric Stand Mixer Ingredients2 sticks butter (1 cup), softened1 3/4 cups sugar6 eggs1 (11-ounce) box vanilla wafers, placed in a plastic bag and crushed with a rolling pin or use a food processor1/2 cup milk1 1/2 teaspoons vanilla extract1 (7-ounce) package sweetened shredded coconut1 cup finely chopped pecans InstructionsPreheat oven to 350 degrees and grease and flour a Bundt Pan well.Using an electric mixer, cream the butter and sugar.Add eggs one at a time.Alternate between mixing in vanilla wafer crumbs and milk.Stir in vanilla extract, coconut, and pecans.Place in oven and bake for 60 to 70 minutes.Let cool in pan for 15 minutes and then invert onto a cake stand or plate. Video NotesNote: Whenever I bake something in a bundt pan, I place it on a baking sheet just in case there is any overflow. This cake like to stick to the pan. Be sure you use a good quality nonstick bundt pan. I have good luck spraying the pan with Baker’s Joy with Flour. NutritionCalories: 309kcal | Carbohydrates: 43g | Protein: 4g | Fat: 14g | Saturated Fat: 6g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 4g | Trans Fat: 0.1g | Cholesterol: 62mg | Sodium: 138mg | Potassium: 119mg | Fiber: 1g | Sugar: 34g | Vitamin A: 105IU | Vitamin C: 0.2mg | Calcium: 25mg | Iron: 1mgWant to Save This Recipe?Save This Recipe Originally posted January 21, 2017.  Disclosure: This post contains affiliate links. The post Vanilla Wafer Cake appeared first on Spicy Southern Kitchen.