Sweet Vanilla Wafer Cake Delight

Sweet Vanilla Wafer Cake Delight – Looking for a cake that’s both easy to make and packed with flavor? You’ve discovered it with this Sweet Vanilla Wafer Cake Delight. With a buttery base, crunchy pecans, sweet shredded coconut, and the delicate taste of vanilla wafers, this cake is pristine magic. Ideal for family gatherings, potlucks, or just a delight for yourself, it’s a recipe you’ll want to keep reaching back to.

this Recipe

So, funny thing—I made this cake one night on a whim. You know those moments when you’re craving something sweet but don’t feel like going to the store? That was me. I had a box of Nilla wafers just sitting in the pantry, begging to be used for something other than snacking. I decided to crush them up and toss them into a cake batter with whatever else I had around—coconut, pecans, vanilla. When I pulled the cake out of the oven, my kitchen smelled like heaven. My husband couldn’t wait to dig in, and even our little one, who’s usually more into cookies, was all over it. It’s now one of our family’s dearest. Who knew a random pantry raid could turn into something so good?

What makes this Sweet Vanilla Wafer Cake Delight truly special?

Let’s be honest—you’re going to love this cake because it’s ridiculously easy to make, yet it tastes like you spent way more time on it than you actually did. The crushed Nilla wafers give it this perfect texture—dense, but still soft—and the combination of coconut and pecans adds just the right amount of crunch. Plus, it’s sweet without being overpowering, so you can totally justify having a second slice. It’s one of those cakes that strikes all the right notes: buttery, nutty, and just the fitting amount of sweetness. And honestly, who doesn’t love a dessert that feels like a treat but takes minimal effort?

What You Need To Make This Sweet Vanilla Wafer Cake Delight Recipe?

Butter: You want this softened, so it blends into the batter smoothly. It’s the secret to that rich, buttery taste we all love in cakes. Don’t skip this step—room-temperature butter is your friend here!

Nilla Wafers: Instead of using flour, we’re going with crushed Nilla wafers. They add this light vanilla flavor and give the cake a fun, unique texture. Just toss them in a bag and crush them up—it’s surprisingly therapeutic!

Granulated Sugar: Nothing fancy here—just your standard sugar to sweeten things up. It balances out the coconut and adds that perfect touch of sweetness.

Eggs: Eggs are the glue that holds everything together. Adding them one at a time lets them blend in smoothly so your batter stays nice and fluffy.

Milk: This helps keep the cake moist and smooth out the batter. You don’t need much, but it’s key to getting that perfect texture.

Vanilla Extract: A little splash of vanilla enhances the Nilla wafers’ flavor and add a sweet, familiar warmth. Trust me, it’s a must!

Shredded Coconut: This is what makes the cake a bit chewy and adds a little tropical vibe to it. Sweetened coconut works best here for that perfect balance of flavor.

Pecans: They bring the crunch! Roughly chopped, they add a nice texture contrast to the softness of the cake. Plus, who doesn’t love a bit of nuttiness in their desserts?

Steps To Make Sweet Vanilla Wafer Cake Delight:

First, go ahead and preheat your oven to 350°F. While that’s heating up, grab a 10-inch bundt pan and grease it really well—you don’t want any sticking! Trust me, nothing’s worse than a stuck cake after all that effort.

Now, take your box of Nilla wafers and pour them into a large ziplock bag. Seal it up tight and crush them with a rolling pin (or honestly, use whatever you’ve got nearby, even a can works!). You’re aiming for fine crumbs, so give it a good whack!

In a big mixing bowl, cream together the softened butter and sugar. Just beat them for about a minute or two until it’s all light and fluffy. Next, add the eggs one at a time—this part is important, so they mix in evenly. Don’t rush it!

Once that’s done, pour in the milk and vanilla extract. Give it a good mix until everything’s nice and smooth.

Now, fold in your crushed Nilla wafers, shredded coconut, and chopped pecans. Just gently mix it until everything’s evenly combined—no need to overmix here.

Pour that delicious batter into your greased Bundt pan and spread it out evenly. Pop it in the oven and bake for 45-50 minutes. Keep an eye on it; if the top starts to brown too quickly, just cover it with foil for the last 15-20 minutes (but let’s be honest, those crispy edges are pretty amazing).

When it’s done, let the cake cool in the pan for about 10 minutes. Run a knife around the edges to loosen it, then flip it onto a serving plate. Let it come to room temperature before slicing, and enjoy!

Tip:

Here’s a little secret to take this cake up a notch: toast the pecans before adding them to the batter. Just spread them on a baking sheet and pop them in the oven at 350°F for about 5-7 minutes, until they’re golden and fragrant. Trust me, this simple step gives the pecans a deeper, richer flavor, adding a warm, nutty crunch to every bite. Also, when you’re greasing the bundt pan, go heavy! Get in all the nooks and crannies so your cake slides out smoothly—nothing’s worse than losing half your cake to the pan.

Frequently Asked Questions:

Can I use a different type of nut instead of pecans?

Absolutely! Walnuts or almonds would work great, or if you’re not a fan of nuts, you can leave them out entirely. It’ll still be delicious, just with a little less crunch.

Can I make this cake ahead of time?

Yep! This cake actually holds up really well if you make it a day ahead. Just store it covered at room temperature or in the fridge if you prefer. It stays moist, and the flavors get even better the next day.

Can I substitute something for the shredded coconut if I’m not a fan?

Definitely! If coconut isn’t your thing, you can leave it out or substitute it with something else like dried fruit (chopped apricots or raisins work well) or even more chopped nuts. The coconut adds texture and sweetness, but the cake will still be delicious without it!

Sweet Vanilla Wafer Cake Delight

Prep Time 15 minutes mins

Cook Time 45 minutes mins

This Sweet Vanilla Wafer Cake Delight is like comfort food in cake form. It’s made with crushed Nilla wafers instead of flour, which gives it a rich, dense texture that’s somehow still light and moist. The addition of sweetened coconut and crunchy pecans adds just the right amount of texture, and the flavor is perfectly balanced with a hint of vanilla running through every bite. It’s one of those cakes that’s easy enough to whip up for a weeknight treat but special enough to bring to a party.

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Ingredients

• ▢ 1/2 c butter softened
• ▢ 1 11 ounces box of Nilla wafers
• ▢ 1 1/2 c granulated sugar
• ▢ 6 eggs
• ▢ 1/2 c milk
• ▢ 1 1/2 tsp vanilla extract
• ▢ 1 c sweetened shredded coconut
• ▢ 1 c pecans roughly chopped

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Instructions

 

1. Preheat your oven to 350°F. Grease a 10-inch bundt pan really well—nothing’s worse than getting a cake stuck in the pan!
2. Crush your Nilla wafers by placing them in a large ziplock bag and sealing it. Use a rolling pin or wooden spoon to crush them into fine crumbs.
3. In a large mixing bowl, beat together the softened butter and sugar until it’s light and fluffy—about 1-2 minutes. Add the eggs one at a time, making sure each is thoroughly blended in before adding the following.
4. Stream in the milk and vanilla extract, and meld until the batter is silky.
5. Fold in the crushed Nilla wafers, shredded coconut, and chopped pecans until everything is evenly combined.
6. Pour the batter into the set Bundt pan and scatter it out evenly. Bake for 45-50 minutes. Keep an eye on it—if the top starts browning too much, cover it with foil for the last 15-20 minutes. (Though let’s be real, those crispy edges are delicious!)
7. Once done, let the cake cool for about 10 minutes in the pan. Run a knife around the edges to loosen it up, then carefully flip it onto a serving plate. Let the cake come to room temperature before slicing into it and enjoying every bite!

Notes

If you want to make this gluten-free, just swap out the regular Nilla wafers for gluten-free vanilla wafer cookies, which you can find in most stores these days. Double-check that your other ingredients, like the vanilla extract and shredded coconut, are gluten-free as well. The texture and flavor will still be just as amazing, and no one will even notice the difference!

DID YOU MAKE THIS RECIPE?Let me know! Mention @nodashofgluten or tag #nodashofgluten

Bitty

I’m Bitty, owner of nodashofgluten.com, where I share simple, delicious recipes for all tastes, including gluten-free. Check out my “About Me” page for more info!

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