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Vanilla Wafer Coconut Cake

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


  • 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


  • 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.

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Vanilla Wafer Coconut Cake (continued)

Wine: Sweet White Wine: Enjoy this recipe with a sweet white wine such as Moscato or a sweet Riesling.