Vanilla Wafer Cake

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Vanilla wafer cake is a tasty treat that’s easy to make. It uses crushed vanilla wafers instead of flour. This gives it a unique flavor and texture. You can whip up this rich, buttery cake in just 15 minutes of prep time.

The cake is packed with yummy extras. It has chopped pecans and coconut flakes. These add crunch and sweetness. The recipe makes 12 servings, perfect for sharing with friends and family.

Exact Ingredients List

Here’s what you’ll need to make this yummy vanilla wafer cake:

• 1 cup (2 sticks) unsalted butter, softened
• 1 3/4 cups granulated sugar
• 6 large eggs
• 1 (11-ounce) box vanilla wafers, crushed into fine crumbs
• 1/2 cup whole milk or evaporated milk
• 2 teaspoons vanilla extract
• 1 cup finely chopped pecans
• 7 ounces sweetened coconut flakes

Make sure your butter is soft before you start. You can leave it out at room temperature for about an hour.

For the vanilla wafers, you’ll need to crush them into fine crumbs. You can do this by putting them in a ziplock bag and rolling over them with a rolling pin.

The milk can be either whole milk or evaporated milk. Both work great in this recipe!

Don’t forget to chop your pecans finely. This helps them mix evenly in the batter.

With these ingredients, you’re all set to make a delicious vanilla wafer cake that’s sure to impress your friends and family!

Instructions

Preheat your oven to 350°F. Grease and flour a 10-cup Bundt pan really well. This helps the cake come out easily later.

In a big bowl, beat the soft butter and sugar. Use an electric mixer for about 4 minutes until it’s light and fluffy.

Add eggs one at a time. Mix well after each egg.

Now comes the fun part! Add some crushed wafers, then some milk. Keep going back and forth. Start and end with wafers. Mix gently each time.

Stir in vanilla, pecans, and coconut. Make sure they’re spread out evenly in the batter.

Pour the batter into your pan. Spread it out nice and even.

Bake for 60-70 minutes. Check if it’s done by poking a toothpick in the middle. If it comes out clean, your cake is ready!

Let the cake cool in the pan for 15 minutes. Then flip it onto a plate or stand. Wait until it’s fully cool before you cut it.

Enjoy your yummy cake!

Possible Substitutes List

Can’t find vanilla wafers? No worries! You can still make this yummy cake. Here are some tasty swaps:

• Graham crackers: Crush these up for a similar texture.
• Animal crackers: These work great too!
• Shortbread cookies: They’ll give your cake a rich, buttery taste.
• Nilla Wafers: A classic choice if you can find them.

For the nuts and coconut:

• Swap pecans for walnuts or almonds
• Try shredded coconut instead of flakes
• Skip the coconut and add more nuts if you prefer

No whole milk? Try these:

• 2% milk
• Almond milk
• Coconut milk (for extra coconut flavor!)

Remember, these swaps might change the taste a bit. But they’ll still make a super tasty cake! Just use the same amounts as the original recipe calls for.

Want to mix it up even more? Try adding:

• Chocolate chips
• Dried fruit (like raisins or cranberries)
• A dash of cinnamon or nutmeg

Happy baking!

How To Make It Diabetes-Friendly

To make this vanilla wafer cake more diabetes-friendly, you can try a few simple swaps. Replace the sugar with a sugar substitute like stevia or erythritol. Use whole wheat vanilla wafers instead of regular ones for added fiber.

Swap out half the butter for unsweetened applesauce to cut down on fat and calories. Choose unsweetened coconut flakes to reduce sugar content. You can also use almond milk instead of whole milk for fewer carbs.

Consider reducing the amount of pecans and coconut to lower the overall calorie count. Add some ground flaxseed for extra fiber and nutrients.

Here’s a quick list of diabetes-friendly substitutions:

• Sugar substitute instead of granulated sugar
• Whole wheat vanilla wafers
• Unsweetened applesauce (1/2 cup) + 1/2 cup butter
• Unsweetened coconut flakes
• Almond milk
• Ground flaxseed (2 tablespoons)

Remember to check with your doctor or dietitian before making big changes to your diet. They can help you figure out the best way to enjoy treats while managing your blood sugar.

Tips, Tricks & Storing

For the best vanilla wafer cake, make sure your butter is soft but not melted. This helps create a light, fluffy texture. When crushing the wafers, use a food processor for even crumbs. If you don’t have one, put the wafers in a zip-top bag and crush them with a rolling pin.

To prevent sticking, grease your Bundt pan well. Use a baking spray with flour or butter and dust with flour. Don’t forget the center tube! For extra flavor, try toasting the pecans before adding them to the batter.

Let the cake cool completely before slicing. This helps it set and makes cutting easier. To store, wrap the cake tightly in plastic wrap or place it in an airtight container. It will stay fresh at room temperature for 3-4 days.

You can freeze this cake for up to 3 months. Wrap it well in plastic wrap and then foil. Thaw overnight in the fridge before serving. To freshen up leftover cake, warm individual slices in the microwave for 10-15 seconds.

For a fancy touch, dust the cooled cake with powdered sugar or drizzle with a simple glaze made from milk and powdered sugar. Serve with a scoop of vanilla ice cream or a dollop of whipped cream for extra indulgence.