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Southern Vanilla Wafer Coconut Pecan Cake

This charming Southern cake combines simple, familiar ingredients, resulting in a tender crumb cake with a delightful vanilla flavor and crunchy pecans. Ideal for gatherings, it requires no frosting and is perfect for home bakers.
Print Recipe
Prep Time 15 minutes
Cook Time 1 hour 5 minutes
Total Time 1 hour 35 minutes
Servings: 16 servings
Course: Dessert, Snack
Cuisine: American, Southern
Calories: 309
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 1 cup 1 cup (2 sticks) butter, softened Use salted or unsalted butter based on preference.
  • 1.75 cups 1 3/4 cups granulated sugar Light brown sugar can be swapped for a deeper flavor.
  • 6 large 6 large eggs Room temperature eggs are preferred.
  • 11 ounces 1 box (11 ounces) vanilla wafers, crushed to fine crumbs Ensure wafers are fresh for ideal texture.
  • 1/2 cup 1/2 cup milk Whole, 2%, or evaporated milk can be used.
  • 1.5 teaspoons 1 1/2 teaspoons vanilla extract Almond extract can be used for variation.
  • 7 ounces 1 package (7 ounces) sweetened shredded coconut Unsweetened coconut can be used for less sweetness.
  • 1 cup 1 cup finely chopped pecans Can be substituted with chopped walnuts.
  • Baking spray with flour, for the pan Ensures cake releases easily.
  • Whipped cream, for serving (optional) Adds a delightful finishing touch if desired.

Method
 

Preparation
  1. Heat the oven to 350°F and prepare a 12-cup Bundt pan by greasing and dusting it with flour.
  2. Crush the vanilla wafers into fine crumbs using a food processor or by placing them in a zip-top bag and rolling over with a rolling pin.
Mixing the Batter
  1. In a mixing bowl, cream the butter and granulated sugar together until well combined.
  2. Add the eggs one at a time, mixing well after each addition.
  3. Alternate adding the crushed vanilla wafer crumbs and milk in stages, mixing gently to maintain texture.
  4. Fold in the vanilla extract, shredded coconut, and chopped pecans by hand.
Baking
  1. Spoon the batter into the prepared Bundt pan and place it on a baking sheet if necessary to catch any overflow.
  2. Bake for 60 to 70 minutes, or until a toothpick inserted in the center comes out clean.
Cooling and Serving
  1. Allow the cake to rest in the pan for 15 minutes before turning it out onto a cake stand or serving plate.
  2. Serve as is or with a spoonful of whipped cream on the side.

Notes

Store the cake wrapped at room temperature for up to 4 days or in the refrigerator. Freeze for up to 3 months for best results.