Vanilla Wafers Coconut Cake

1 cake servings Prep: 20 m Cook: 45 m Total: 1 h 5 m Intermediate
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Vanilla Wafers Coconut Cake
A nice twist to an angel food type cake - an old-school classic that uses crushed vanilla wafers instead of flour, mixed with sweet coconut and pecans for a tender, flavorful crumb. This retro Southern cake brings back memories of church socials and family gatherings.

Ingredients

1 cake servings
  • 2 sticks butter or margarine (8 tbsp)
  • 2 cups sugar
  • 6 eggs
  • 12 oz package vanilla wafers
  • 1/2 cup milk or Carnation evaporated milk
  • 1 package (7 oz) angel flake coconut
  • 1 cup chopped pecans

Step-by-Step Instructions

  1. Preheat oven to 350°F. Butter an angel food tube pan and set aside.
  2. Cream two sticks of butter or margarine with 2 cups of sugar until light and fluffy.
  3. Add six eggs, one at a time, mixing well after each addition.
  4. Pulverize the 12 ounce package vanilla wafers until the consistency of flour (use a food processor or place in a sealed bag and crush with a rolling pin). Add to the mixture and mix well.
  5. Mix in 1/2 cup milk until well combined.
  6. Fold in the coconut and the chopped pecans.
  7. Pour batter into the prepared buttered angel food tube pan.
  8. Bake at 350°F for 45 minutes, or until a toothpick inserted near the center comes out clean and the top is golden brown.
  9. Allow cake to cool in pan for 10-15 minutes before inverting onto a serving plate.

Common Problems and Solutions

Q: Why is my cake dense instead of light and fluffy?

A: Make sure to cream the butter and sugar thoroughly until light and fluffy - this takes 3-5 minutes with an electric mixer. Also ensure you're adding eggs one at a time and mixing well between each addition to incorporate air into the batter.

Q: Can I crush the vanilla wafers by hand?

A: Yes, place the vanilla wafers in a heavy-duty zip-top bag, seal it, and crush with a rolling pin or heavy can until they reach a flour-like consistency. A food processor makes the job faster and more uniform, but hand-crushing works fine.

Q: How do I know when the cake is done?

A: Insert a toothpick or cake tester into the thickest part of the cake (near the center but not touching the tube). If it comes out clean or with just a few moist crumbs, the cake is done. The top should also be golden brown and spring back when lightly touched.

Tips and Techniques

The vanilla wafer crumbs create a uniquely tender texture, so don’t skip the step of pulverizing them finely - larger chunks will create an uneven crumb. Let the cake cool in the pan for 10-15 minutes before inverting to help it release cleanly without breaking.

Ingredient Substitutions

  • vanilla wafers: graham crackers or shortbread cookies
  • angel flake coconut: regular sweetened flaked coconut
  • evaporated milk: whole milk or half-and-half
  • pecans: walnuts or almonds

Equipment Needed

  • Angel food tube pan (10-inch)
  • Electric mixer or stand mixer
  • Food processor or rolling pin (for crushing vanilla wafers)
  • Mixing bowls

Historical Context

Vanilla wafer cakes became popular in Southern home baking during the 1950s and 1960s when home cooks discovered that crushed cookies could replace flour in cakes, creating unique flavors and textures. This technique was especially popular in Louisiana where resourceful cooks were always finding creative ways to make desserts special.