Vanilla Wafer Cake IV Recipe - Allrecipes.com
Vanilla Wafer Cake IV Recipe
  • READY IN ABOUT hrs

Vanilla Wafer Cake IV

Recipe by  

"This fantastic tube cake uses a box of vanilla wafers instead of flour. The coconut and pecans make it especially toothsome!"

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Ingredients Edit and Save

Original recipe makes 1 10-inch Bundt pan Change Servings
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Directions

  1. Preheat oven to 325 degrees F (165 degrees C). Grease and flour a 10 inch fluted tube pan such as a Bundt®. Mix together the coconut and ground pecans; set aside.
  2. In a large bowl, cream together the butter and sugar until light and fluffy. Beat in the eggs one at a time. Beat in the crushed wafers alternately with the milk. Mix in the coconut and ground pecans. Pour batter into prepared pan.
  3. Bake in the preheated oven for 60 minutes, or until a toothpick inserted into the center of the cake comes out clean. Allow to cool.
Kitchen-Friendly View
  • PREP 20 mins
  • COOK 1 hr
  • READY IN 1 hr 20 mins
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Reviews More Reviews

Jan 06, 2008

The cake taste wonderful, but be sure to actually grease and flour the bundt pan, using a spray to coat just doesn't work.

 
Dec 06, 2010

This was really easy to make and turned out great! V. Wilkins is correct in the review... GENEROUSLY grease and flour the pan! Mine stuck and broke in two as I was turning it out of the pan :(. Also note in step 1... it instructs to you mix the crushed cookies with the nuts and coconut, but in step 2 you add them separately. I added them separately. Very yummy recipe!

 
Nov 22, 2005

This cake is the BEST,i had this cake about ten years ago at a cousin's house for the holidays.Everyone was talking about the cake but she would'nt give up the recipe.Another cousin visiting from cinn,ohio told me to look on the internet and there it was.Thank you

 
Jun 06, 2011

My family went crazy over this cake...and, it only took me 10 minutes to throw together. It is VERY sweet and VERY dense...and VERY yummy. I frosted mine with a simple cream cheese frosting. Note: you do not need a bundt pan...I made mine in a 10in round cake pan and it worked just fine.

 
Jan 03, 2012

FABULOUS! The picture associated with this image does not do the recipe justice. Mine turned out so much prettier and when I realized I forgot to take a picture it was practically gone. Love it.

 
Mar 04, 2012

I have made this cake for a few years and its my favorite, its very yummy and easy to make. my family loves it. I always make it in oblong pan. so I can cut it in squares.

 
May 07, 2012

Wow! Simple yet just delicious. Very dense and sweet. I didn't frost and I'm glad...would have way too sweet that way. However fresh whipped cream would be perfect. Made for a luncheon and everyone loved it.

 
Jun 16, 2011

Make the cake last night and was delicious. Everybody love it!!!

 

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Nutrition

  • Calories
  • 434 kcal
  • 22%
  • Carbohydrates
  • 48.3 g
  • 16%
  • Cholesterol
  • 117 mg
  • 39%
  • Fat
  • 25.6 g
  • 39%
  • Fiber
  • 2.7 g
  • 11%
  • Protein
  • 5.2 g
  • 10%
  • Sodium
  • 223 mg
  • 9%

* Percent Daily Values are based on a 2,000 calorie diet.

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