Vanilla Wafer Toasted Coconut Bundt Cake
It’s been pretty busy over here lately but not so busy that I was going to neglect one of this blog’s longstanding traditions.
A few days ago, I turned 36.
In another few weeks, this blog will turn twelve.
I’m not one for parties/hard partying, but I do think that both are occasions that call for cake.
Every year for my birthday, for over a decade now, I make a special point/tradition of baking myself a new cake to signify/celebrate my becoming a year older, and entering into a new year alive on this Earth with a new tasty gift to myself. Because no one can celebrate you the way you can celebrate yourself.
I bake old favorite cakes all the time throughout the year, but I always make a special point of making a new cake for my birthday. The weeks and days leading up to the day itself are spent deliberating as to what ‘direction’ I want to take for the cake itself. More often than not, I’m spoiled for choice.
Last year’s cake was this Toasted Coconut Pound Cake. The year before that was this Apple Pie Coffee Cake. The year before that was this Brown Sugar Toffee Pound Cake that I met with a browned butter icing. The year before that was this butter Pound Cake with Strawberry-Raspberry Compote.
You guys noticing a pattern here?
This year, I did decide to slightly deviate from the norm, and do something a little bit different.
I was very intrigued when I first noticed/saw this recipe. In the first place, there’s almost NO flour in it at all. Instead, the gluten in the recipe comes from a box of….wait for it….crushed Vanilla wafers.
And I do mean CRUSHED. Pulverized. As in, I got my rolling pin and went to TOWN. Crushing the wafers down into powder creates a very rough, sandy like powder that acts as the crumb binder in the cake batter.
The other key ingredient in the cake is a healthy portion of toasted coconut; and it DOES have to be toasted. Toasted coconut has not just a compeltely different texture, but a completely different (and better) TASTE than regular coconut. Whereas regular coconut has a very subtle and cool flavor, toasted coconut is much more warm, nutty and rich. It’s fantastic, and perfect for a cake.
I’m gonna be completely honest with you guys; I thought this cake would taste pretty good. I did not think that it would be one of the best tasting cakes I have ever made.
But it is. No kidding.
It.is.SOOO.GOOD.
I knew that vanilla wafers being the base of the binder would make it dense–which was why I ended up being super surprised by how moist the cake was inside. It melts in the mouth, while also managing to have a bit of chew to it that is kinda peculiar, but also, really works. The vanilla wafers also give the cake such a fantastic bakery-style flavor that is only further enhanced by the warm nuttiness of the toasted coconut. I typically give sone kind of icing to my bundt cakes; this one absolutely DID NOT NEED IT. It’s that delicious. The only thing I MIGHT add to is a scoop of whipped cream, but it is perfect all on its own.
Of all the cakes I have made in my life–and I have made HUNDREDS of–this cake takes…well, the cake. You absolutely MUST try it, as soon as possible. It’s super easy to make, it comes together in minutes, and bakes very quickly and easily.
Thank me later.
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Vanilla Wafer Toasted Coconut Bundt Cake
Recipe Adapted from Southern Living
Ingredients
- 1 cup (8 oz.) unsalted butter, softened
- 1 1/3 cups granulated sugar
- 1/2 cup packed light brown sugar
- 1/2 tsp. table salt
- 6 large eggs, at room temperature
- 1 tablespoon. vanilla extract
- 1 (11 oz.) box vanilla wafers, very finely crushed (such as Nabisco Nilla Wafers) (about 3 cups crushed)
- 1/2 cup all purpose flour
- 1/2 cup whole milk, at room temperature
- 1 1/4 cups sweetened shredded coconut, toasted (Please don’t skip this step, it does make a difference in the taste of the finished cake. If you need instructions as to how to toast coconut, see here.)
Directions
Preheat oven to 350°F. Grease and flour an at least 10 cup bundt/tube cake pan and set aside.
Combine the crushed wafers with the all purpose flour in a medium sized bowl and stir a few times with a fork; set aside.
Beat butter, granulated sugar, brown sugar, and salt with a stand mixer fitted with a paddle attachment on medium speed until fluffy, about 3 minutes, stopping to scrape down sides as needed.
With mixer on medium, add eggs, one at a time, beating until combined after each addition, about 1 minute total. Beat in vanilla just until combined, about 5 to 10 seconds.
Stir in vanilla wafers-flour mixture with a silicone spatula in two additions, alternating with milk, mixing just until combined.
Fold in toasted coconut.
Spoon and spread batter evenly in prepared pan. Place bundt pan on a sheet pan that you’ve lined with foil.
Bake in preheated oven until a wooden pick inserted into center comes out clean, 45 minutes- 1 hour. (Check it early, mine was done at around 50 minutes.)
Let cool in pan on a wire rack for 15 minutes, before turning out on a plate or sheet pan that you’ve lined with parchment paper or foil and allowing to cool completely. Serve with whipped cream, if using.
Sharing at Fiesta Friday #608.
This has such beautiful texture, and I’m sure taste!
It’s soooo moist. And it’s honestly one of the best desserts I’ve ever made– and I have made a lot lol Thank you!