Vanilla Wafer Cake
This old-fashioned Vanilla Wafer Cake is tender, buttery, and packed with coconut and pecans, using a whole box of crushed vanilla wafers instead of flour. It bakes up with golden Bundt-pan edges and a rich vanilla aroma.
INGREDIENTS:
1/2 cup butter softened
1 (11-ounce) box Nilla Wafers
1 1/2 cups granulated sugar
6 eggs
1/2 cup milk
1 1/2 teaspoons vanilla extract
1 cup sweetened shredded coconut
1 cup pecans roughly chopped
DIRECTIONS:
Preheat the oven to 350°F and thoroughly grease a 10-inch Bundt pan, making sure to get into every ridge and crevice.
Pour the entire box of Nilla Wafers into a large zip-top bag, seal it well, and crush the cookies with a rolling pin or wooden spoon until they are fine crumbs.
In a large mixing bowl, beat the softened butter and granulated sugar together for 1 to 2 minutes, until the mixture looks lighter and a little fluffy.
Add the eggs one at a time, mixing each one in fully before adding the next, and scrape down the sides of the bowl once or twice as needed.
Add the milk and vanilla extract, then mix until smooth; the batter may look a little loose at this point.
Fold in the crushed vanilla wafer crumbs, sweetened shredded coconut, and chopped pecans until everything is fully incorporated and the batter is thick.
Spoon the batter into the greased Bundt pan and smooth the top as best you can …
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