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Vanilla Wafer Cake

By Paula Deen


Difficulty: Easy

Prep time: 30 minutes

Cook time: 60 minutes

Servings: 10


  • 6 eggs
  • 2 cups sugar
  • 1 (12 oz) box vanilla wafers, crushed
  • 1 cup sweetened flaked coconut
  • 1 cup chopped pecans, or your favorite nut
  • 1/2 cup milk
  • butter, for greasing pan
  • flour, for dusting pan


Cook’s Note: An easy way to crush your vanilla wafers is to place half of the box at a time in a gallon zipper-seal bag and roll over them with a rolling pin or glass, then repeat with the other half.

Preheat the oven to 350 degrees F and grease and flour a tube or Bundt pan.

In a large bowl, beat the eggs well. Mix the sugar, vanilla wafers, coconut, pecans and milk into the eggs.

Pour the mixture into the tube or Bundt pan. Bake until a toothpick inserted in the center comes out clean, about 1 hour. Let sit in the pan for 10 minutes, and then turn out onto a plate. Allow to cool completely.

If desired, heat 1 tablespoon butter in a small sauté pan. Cut a 1-inch slice of cake, butter both sides and toast in the butter. Add a dollop of whipped cream and serve with berries. Drizzle with caramel sauce. Repeat with remaining cake slices.

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