I confess, I much prefer vanilla over chocolate. Shocking I know! Yes I’m a vanilla loving kinda girl. I’ve come across this recipe several times on various websites and over the holiday’s I decided it was finally time to give it a try. I typically don’t bake sweets unless I can share them, otherwise I know very well what will happen. Unless it’s my son’s favorite cookies (they disappear so fast I barely get even one), I will end up eating an entire cake all by myself (hubs doesn’t have a sweet tooth, apparently a genetic defect). Ok not in one sitting, but over the course of a few days I will steadily chip away at that cake, one slice, or two, at a time until it’s all gone. My excuse being that I don’t want to waste it by tossing it out, right? This cake is so good, it’s dangerously delicious. I could feasibly eat the entire cake in one day, so sharing it is critical. Eating an entire cake all by yourself is not a good way to reduce your waistline…LOL!
Yes there are much prettier cakes out there but I will bet you they don’t taste anywhere near as good as this one! The quirky thing about this cake? There’s no flour in it. How does one bake a cake without flour you ask? You use crushed vanilla wafer cookies instead of flour. Trust me…this cake is to die for! Don’t let it’s unimpressive appearance deceive you…it’s a FANTASTIC little cake! And… it’s so very, very easy to make too!
Preheat oven to 350°F.
Place vanilla wafers in the bowl of a food processor.
Process until cookies resemble coarse sand.
Liberally spray bundt pan with non-stick cooking spray or coat with butter. Set aside.
HELPFUL HINTS: This cake will want to stick to the pan so be sure to coat the pan liberally with butter or cooking spray and let it cool completely before inverting it onto a platter.
Using the whisk attachment on a stand mixer cream together butter, vanilla extract and sugar on high speed, until light and fluffy, scraping down the sides of the bowl as needed. Whip for 3-4 minutes.
For best results: When creaming butter and sugar together be sure to beat the mixture on high speed for several minutes until the mixture increases in volume, lightens in color, and it’s fluffy and creamy. This will produce a lighter, fluffier cake.
Reduce speed to low and add eggs, one at a time, until well combined.
Add milk, crushed vanilla wafer cookies, and shredded coconut. Blend on low speed until well combined.
Stir in chopped nuts.
Spoon batter into well greased bundt pan.
Bake for 60-70 minutes or until the center is done.
Remove cake from oven and allow it to cool in the pan for an hour. When cake pulls away from the pan invert onto a platter.
If desired, dust with powdered sugar to serve.
A delectably moist cake with a tender crumb. It has great texture from the addition of shredded coconut and chopped nuts, with loads of vanilla goodness baked in. This cake is one of my top ten most favorite cakes, and I love how easy it is to make this quirky flourless vintage cake. It will be making an appearance at many get togethers in the future.
It may get overlooked next to fancier looking cakes, but after one taste you will be tempted to come back for another slice, or two, or more. Yes it really is that good! Just ask my friend Albert, he’ll confirm it’s delectable goodness! I brought this cake to a New Year’s Eve party and came home with nary a crumb!
Vanilla Cake
Equipment
- Bundt pan
- Food processor
- stand mixer
Ingredients
- 2 sticks butter, softened
- 1¾ cups sugar
- 6 large eggs
- ½ cup whole milk
- 11 oz box vanilla wafer cookies, crushed into crumbles
- 1½ cups shredded sweetened coconut
- 2 tsp vanilla extract
- 1 cup pecans, chopped
- powdered sugar, for dusting
Instructions
- Preheat oven to 350°F.
- Place vanilla wafers in the bowl of a food processor.
- Process until cookies resemble coarse sand.
- Liberally spray bundt pan with non-stick cooking spray. Set aside.
- Using the whisk attachment on a stand mixer cream together butter, vanilla extract and sugar on high speed, until light and fluffy, scraping down the sides of the bowl as needed. Whip for 3-4 minutes.
- Reduce speed to low and add eggs, one at a time, until well combined.
- Add milk, crushed vanilla wafer cookies, and shredded coconut. Blend on low speed until well combined.
- Stir in chopped nuts.
- Pour batter into well greased bundt pan.
- Bake for 60-70 minutes or until the center is done.
- Remove cake from oven and allow it to cool in the pan for an hour.
- When cake pulls away from the pan invert onto a platter.
- Dust with powdered sugar to serve.
Did You Make This?
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Colossians 3:17
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