Vanilla Wafer Cake II Recipe -
Vanilla Wafer Cake II Recipe

Vanilla Wafer Cake II

Recipe by  

"This cake uses crushed cookies instead of flour. It is a great cake for kids: they will love crushing all those cookies."

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Ingredients Edit and Save

Original recipe makes 1 bundt cake Change Servings


  1. Preheat oven to 300 degrees F (175 degrees C). Grease and flour a bundt pan.
  2. Cream butter or margarine; add sugar, and beat until smooth. Add eggs, one at a time, beating well after each addition. Stir in crushed vanilla wafers alternately with milk. Add coconut and pecans, and mix until blended. Pour batter into prepared pan.
  3. Bake for 1 1/2 hours. Cool.
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Reviews More Reviews

Most Helpful Positive Review
Jan 12, 2004

This can also be made with graham crackers and "Splenda" sweetener. I have used bananas instead of coconut when not on hand.It stores well in freezer. I have not tried the low fat vanilla waffers but I will. The graham crackers give a little different flavor but still great with cup of coffee.

Most Helpful Critical Review
Jan 04, 2010

I baked it twice and made a cream cheese frosting. The first time, I used a bundt pan. It stuck to the bottom (even though I greased and floured heavily). I substituted 2 bananas for the coconut. The second time, I used a sheet cake pan and used 1/2 cup LESS sugar. The cake was too sweet for me with 2 cups of sugar, given the sweetness of the cookies. The texture is very thick, but moist and tasty. I've only baked it for my household. I haven't ventured to bake it for a crowd yet.


27 Ratings

Nov 26, 2007

This was the first cake ( one of two- the cinnamon chocolate cake was fabulous too!), that i baked from scratch and it was a hit at Thanksgiving dinner as well as at work. SO MOIST! It was great, and it definitely makes me want to continue to try new ideas. Thanks!!

May 25, 2009

I mixed the wet ingredients in the food processor, added to the dry & finished up in no time. Unable to locate my bundt pan I baked it the full 90 mins in a 9" x 13" pyrex. Nice cookie crust & moist moist cake. Coconut's an unexpected surprise!

Feb 07, 2006

This was great. The guys in my house loved it and ate it up before I could get a picture of it to post. I added some melted vanilla icing to it as well. Incidentally, it's great for breakfast.

Feb 25, 2005

Sorry, I didn't much care for this cake. First, it was a lot of trouble to crush the cookies (I used a blender), and second, it came out very 'wet,' dense, and was messy to eat. It did taste good though.

Nov 23, 2009

This was pretty good. I made an almond/cream cheese glaze to pour over and sprinkled chopped pecans on top. I used cake release in my 'non-stick' pan, and it STILL stuck (luckily I was able to salvage by pressing the top back on and covering with the glaze)! Make sure you use LOTS of grease and flour in pan, or just make in a 13x9 pan and leave it in there! :)

Feb 20, 2006

Very moist and dense cake. Reminds my hubby of applesauce cake. He loves it..I will make again and again. Thank you for the recipe.


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  • Calories
  • 587 kcal
  • 29%
  • Carbohydrates
  • 64.9 g
  • 21%
  • Cholesterol
  • 134 mg
  • 45%
  • Fat
  • 35.3 g
  • 54%
  • Fiber
  • 3.3 g
  • 13%
  • Protein
  • 6.3 g
  • 13%
  • Sodium
  • 287 mg
  • 11%

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

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