Vanilla Wafer Coconut Cake Recipe

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This cake recipe, which came from my mother in Alabama, contains no flour—but it's delicious!
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Vanilla Wafer Coconut Cake Recipe
  • Prep: 15 min. Bake: 1-1/4 hours + cooling
  • Yield: 12-16 Servings
    •
15 75 90

Ingredients

  • 1 cup butter, softened
  • 2 cups sugar
  • 6 eggs
  • 1 package (12 ounces) vanilla wafers, crushed
  • 1/2 cup milk
  • 1-1/2 cup flaked coconut
  • 1 cup chopped pecans
  • Whipped cream or ice cream, optional

Directions

  • In a large bowl, cream butter and sugar until light and fluffy. Add eggs, one at a time, beating well after each until light and fluffy. Add wafers to creamed mixture alternately with milk. Fold in coconut and nuts.
  • Pour into a greased and floured 10-in. tube pan with a removable bottom. Bake at 350° for 1-1/2 hours, testing after 1 hour. Cool on wire rack 15 minutes before removing from pan. Cool completely. If desired, garnish with whipped cream or ice cream. Yield: 12-16 servings.

Nutritional Facts 1 serving (1 slice) equals 418 calories, 25 g fat (12 g saturated fat), 113 mg cholesterol, 233 mg sodium, 47 g carbohydrate, 1 g fiber, 4 g protein.

Originally published as Vanilla Wafer Coconut Cake in Grandma's Great Desserts Cookbook , p5

Sweet White Wine

Enjoy this recipe with a sweet white wine such as Moscato or a sweet Riesling.

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Vanilla Wafer Coconut Cake

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(1-2) of 2 reviews

Reviewed on Mar. 09, 2012 by chrismmcmaine

A DELICIOUS, OLD-FASHIONED TASTING CAKE. WORTH THE EFFORT. I PUT A BASIC DRIZZLE FOR LOOKS.

Reviewed on Mar. 20, 2009 by vennet

This cake looks yummy; I adore anything with coconut and can't wait until Easter to try it; it will be the star of my dinner!

 
 

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