Vanilla Wafer Cake
Published: Friday, July 31, 2026
1 c. unsalted butter, room temperature
2 c. sugar
11 oz. pkg. vanilla wafers, crushed
6 eggs
½ c. milk
1 Tbsp. vanilla extract
2 (6 oz.) pkgs. frozen coconut, thawed*
2 c. chopped pecans
Preheat oven to 325°. Grease and flour a 10- to 12-cup Bundt pan. In a large bowl, use a mixer to cream the butter and sugar together. Add 1 egg at a time, beating well after each addition. Add the crushed vanilla wafers and milk and mix well. Add the coconut, vanilla, and pecans and stir to combine.
Spread batter into the prepared Bundt pan and bake for about 1 hour to 1½ hours, or until a toothpick inserted into the center comes out mostly clean with a few moist crumbs.
*Note: Frozen shredded coconut is usually found in the freezer section near the frozen fruit. It is less sweet than shelf-stable sweetened coconut flakes and has a very different texture. If you can't find the frozen variety, you can use 1½ to 2 cups of the sweetened coconut flakes, but the cake will be sweeter and will have a different texture.
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