Vanilla Wafer Coconut Cake Recipe

2
Publisher Photo

Vanilla Wafer Coconut Cake Recipe

Read Reviews
2
Publisher Photo
This cake recipe, which came from my mother in Alabama, contains no flour—but it's delicious!
MAKES:
12-16 servings
TOTAL TIME:
Prep: 15 min. Bake: 1-1/4 hours + cooling
MAKES:
12-16 servings
TOTAL TIME:
Prep: 15 min. Bake: 1-1/4 hours + cooling

Ingredients

  • 1 cup butter, softened
  • 2 cups sugar
  • 6 eggs
  • 1 box (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 mixing bowl, cream butter and sugar. Add eggs, one at a time, beating well after each until light and fluffy. Add wafers alternately with milk. Fold in coconut and nuts. Pour into a greased and floured 10-in. tube pan (lined with brown paper if pan does not have a removable bottom). Bake at 350° for 1-1/2 hours, testing after 1 hour. Cool in pan on wire rack 15 minutes before removing to serving plate. Cool completely. If desired, top with whipped cream or ice cream. Yield: 12-16 servings.
Originally published as Vanilla Wafer Coconut Cake in Grandma's Great Desserts Cookbook 1992, p5

Nutritional Facts

1 slice: 418 calories, 25g fat (12g saturated fat), 113mg cholesterol, 233mg sodium, 47g carbohydrate (36g sugars, 1g fiber), 4g protein.

  • 1 cup butter, softened
  • 2 cups sugar
  • 6 eggs
  • 1 box (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
  1. In a large mixing bowl, cream butter and sugar. Add eggs, one at a time, beating well after each until light and fluffy. Add wafers alternately with milk. Fold in coconut and nuts. Pour into a greased and floured 10-in. tube pan (lined with brown paper if pan does not have a removable bottom). Bake at 350° for 1-1/2 hours, testing after 1 hour. Cool in pan on wire rack 15 minutes before removing to serving plate. Cool completely. If desired, top with whipped cream or ice cream. Yield: 12-16 servings.
Originally published as Vanilla Wafer Coconut Cake in Grandma's Great Desserts Cookbook 1992, p5

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Reviews forVanilla Wafer Coconut Cake

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MY REVIEW
chrismmcmaine User ID: 1057642 74775
Reviewed Mar. 9, 2012

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

MY REVIEW
vennet User ID: 2103056 19241
Reviewed Mar. 20, 2009

"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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