This delightful Vintage Vanilla Wafer Cake combines the nostalgic flavors of Nilla Wafers, sweetened coconut, and pecans with a rich yellow cake mix, creating a unique and delicious dessert. Perfect for family gatherings or a special treat, this cake is sure to impress with its moist texture and flavorful combination of ingredients.
Ingredients:
- 1 box (11 ozs.) Nilla Wafers, crushed
- 1 bag (7 ozs.) shredded, sweetened coconut
- 1 1/2 cups pecan pieces
- 1 box (15.25 ozs.) yellow cake mix
- 6 whole eggs
- 1 can (13.5 ozs.) coconut milk (not reduced fat)
- 1 teaspoon vanilla bean paste or vanilla extract
- 1/2 cup raw or granulated sugar (I used raw)
Instructions:
- Preheat the Oven:
- Preheat your oven to 350°F (175°C). Grease and flour a 9×13 inch baking pan or a bundt pan, depending on your preference.
- Prepare the Dry Ingredients:
- In a large mixing bowl, combine the crushed Nilla Wafers, shredded coconut, and pecan pieces. Mix well to ensure the ingredients are evenly distributed.
- Mix the Cake Batter:
- In a separate bowl, beat the eggs until well combined. Add the yellow cake mix, coconut milk, vanilla bean paste or vanilla extract, and raw or granulated sugar to the eggs. Mix on medium speed until the batter is smooth and all the ingredients are fully incorporated.
- Combine Wet and Dry Ingredients:
- Gradually add the dry ingredients (Nilla Wafer mixture) to the wet ingredients, stirring gently with a spatula or wooden spoon until well combined. Be careful not to overmix the batter.
- Pour and Bake:
- Pour the batter into the prepared baking pan, spreading it evenly. Smooth the top with a spatula. If using a bundt pan, ensure the batter is evenly distributed and smooth on top.
- Bake in the preheated oven for 45-55 minutes, or until a toothpick inserted into the center of the cake comes out clean. Baking times may vary, so start checking for doneness at the 45-minute mark.
- Cool the Cake:
- Once baked, remove the cake from the oven and allow it to cool in the pan for about 10 minutes. Then, transfer the cake to a wire rack to cool completely. If using a bundt pan, carefully invert the cake onto the wire rack.
- Serve and Enjoy:
- Once the cake has cooled, slice and serve. This cake is delicious on its own but can also be topped with a light dusting of powdered sugar, a dollop of whipped cream, or a drizzle of caramel sauce for added indulgence.
Tips and Variations
- Texture Variations:
- For a finer texture, you can pulse the Nilla Wafers, coconut, and pecans in a food processor until finely ground. This will result in a smoother cake texture.
- Flavor Enhancements:
- Add a teaspoon of coconut extract in addition to the vanilla for an extra burst of coconut flavor.
- Substitute the pecans with walnuts or almonds if you prefer a different nutty flavor.
- Frosting Options:
- While this cake is delicious as is, you can also top it with a simple cream cheese frosting or a light coconut glaze to enhance the flavors even more.
- Storage:
- Store any leftovers in an airtight container at room temperature for up to three days. For longer storage, keep the cake in the refrigerator for up to a week.
- Freezing:
- This cake freezes well. Wrap individual slices or the entire cake tightly in plastic wrap and then in aluminum foil. Freeze for up to three months. Thaw in the refrigerator overnight before serving.
The Vintage Vanilla Wafer Cake is a wonderful blend of nostalgic flavors and modern convenience. With its combination of Nilla Wafers, coconut, and pecans, this cake is sure to be a hit at any gathering. The moist and flavorful cake, enhanced by the richness of coconut milk and the sweetness of raw sugar, offers a delightful treat that is both unique and delicious. Whether you’re making it for a special occasion or just to enjoy at home, this cake is a must-try. Enjoy baking and sharing this delightful dessert with your loved ones!
