• Enter your email address to subscribe to this blog and receive notifications of new posts by email.

    Join 18,788 other subscribers

  • Click the photo to check out my twins, Anne Parker and Leigh Harper’s website, The Southern Twins


    The content of my entire web site is protected by the Digital Millennium Copyright Act.Content theft, either print or electronic, is a Federal Offense. If you wish to repost to your site, please ask for permission. Please do not copy the recipes or the photos and post on your site or on any social media platform without permission. .


    Click on the title of the recipe, then look at the bottom of that recipe and you will see a picture of a printer. Click that and you should be able to print the recipe. You can delete the picture by “checking” no images at the top of the page and if you hold your mouse over any part of the text you want to delete, it will turn yellow and you can delete that part. You can also “save” the recipes by clicking on “PDF”.

  • Follow Me on Pinterest

    My e-mail address: the southernladycooks@gmail.com

  • Featured Author
    Featured Author
    view my recipes
    Featured Author
  • Foodbuzz
  • Very Good Recipes
    My recipes are on
    Very Good Recipes
  • Recipe Categories


Vanilla Wafer CakeThis Vanilla Wafer Cake has been around for years. I used to make it back in the seventies when my children were small and we lived on the farm.  I have been going through some of my old recipes and came across this one and decided to make it to post on the blog.  You can serve it plain or with caramel sauce.  This cake is great with coffee or as a dessert anytime.

2 sticks butter or margarine, or 1 cup
1 3/4 cups sugar
6 eggs
1/2 cup evaporated milk (can use regular milk)
11 ounce box of vanilla wafers, crushed (Put in plastic bag and crush with rolling pin)
1 1/2 cups coconut
1 teaspoon lemon extract
1 cup nuts of your choice
Cream butter and sugar; add eggs and continue mixing.  Add milk, vanilla wafers and coconut along with lemon extract using mixer until well blended. Fold in nuts.  Pour into sprayed bundt pan.  Bake in preheated 350 degree oven for 1 hour to 1 hour and 10 minutes until center is done.  Cool for 15 to 20 minutes and remove from pan.  Enjoy!
Caramel Sauce:
1/2 cup white sugar
1 cup brown sugar
4 tablespoons butter or margarine
2 tablespoons corn syrup
2 teaspoons vanilla extract
1/2 cup milk
Bring to boil on top of stove and let boil for one minute. Remove from stove and add vanilla. Let cool to the consistency you like. It will harden as it cools. This sauce can be used on cakes, sweet rolls, etc.
Vanilla Wafer CakeIf you like this recipe, you might also like my recipe for Chocolate Mayonnaise Cake
Click to follow The Southern Lady Cooks on Facebook.
© The Southern Lady Cooks photos and text – All rights reserved. No copying, posting on other sites, or other uses allowed without written permission of the copyright holder.

57 Responses

  1. My grandmother taught me a recipe which used graham crackers and honey – with dried fruit (candied pineapple, date, prunes, coconut and several kinds of nuts (pecans, brazil, hazel, NO PEANUTS) …this made the best fruit cake ever!

  2. I made this on Sunday…and it didn’t even last 24 hours. It is so good, as well as the Carmel Sauce to serve with it.

  3. Hi, I took everyone’s suggestions to heart but followed the directions as listed. The cake took longer than 20 minutes to unloosen itself but the end result is delicious. I didn’t flour the pan. I haven’t iced it yet but I will. Thank you for a luscious cake recipe that is oh so easy and delicious (I’ve been eating the crumbs). I thought that it would be interesting not to use flour, but it worked.

  4. Be sure to flour the pan as well as spray it. I questioned this as I was pouring the batter into the sprayed pan and sure enough, the cake was stuck tight as glue! The taste is delicious though. Maybe I can turn it into a trifle or something. Thank goodness I made it the day BEFORE my Thanksgiving dinner!
    I will definitely try it again, but will flour the pan next time. This is a keeper recipe.

    • I made it today for Thanksgiving. I never flour the pan. I just spray it generously with cooking spray and let it rest about 20 minutes after coming out of the oven. It came right out with no problem at all.

  5. Crushing the vanilla wafers should thdg be kinda chunky or really fine

  6. Do u have to use nuts in it

  7. Desicated coconut or fresh grated coconut?

  8. I don’t understand the questions. If you don’t like coconut or vanilla wafers or nuts or any of the other ingredients, then make a different cake!

    • My thoughts Exactly !!!! Every time I see a recipe there are so many comments about changing it somehow. If people don’t like an ingredient then like Judy said, make something different !!! Don’t try to change someone’s recipe that has been tested and proven.

  9. I have made this cake but have never put icing/frosting on it. It is a delicious cake, without either.

  10. I’ll have to see about the glutin free ingredience!

  11. I have made this cake before and my recipe says to blend and mix well by hand??? I don’t know why the lady who gave me the recipe has pass on. I would like to try to make yours using your recipe, because I have arthritis this would be a lot easier and less tiring.

    • The reason your recipe says to mix by hand might be to keep from overworking the flour protein and causing your dough to b tough or dry…. Maybe????? Some ppl do seem to get a bit “mixer happy”….I know I can! Lol let us know how it turns out!!!

  12. ps someone used bananas instead of coconut be we have someone allergic to bananas so am hoping something else works in place of coconut and bananas….

  13. can we use something other than coconut and have it turn out as good?

  14. The recipe we always used had black walnuts. I don’t care for the black walnuts, but my family loved the flavor.

  15. Can you leave out the coconut?

  16. Also we moved to Germany a year ago and I still haven’t found my bundt pan so I put it in a 9×13

  17. This sounds delish! I just made it and didn’t have enough coconut or any nuts so I put a bag of trail mix! With fruit, almonds and peanuts. I also used vanilla paste! I’ll let you know how it turns out!

  18. Can this be made in a 9 x 13 pan?

  19. Cant wait to try it! Sounds so YUMMY!!

  20. Does this cake not have flour in it at all ?

  21. could you use graham crackers instead?

  22. No coconut. What could I use insread? Or skip it. Hummmm

  23. Another wonderful recipe!! Made another sourdough pizza crust with your starter. You have made my life so much easier with your starter and wonderful crockpot recipes. Thank you, thank you!!

  24. this looks fantastic, can you use a different pan besides the bundt pan?

  25. Judy, this cake is fantastic and so moist. I didn’t even have to lift a finger to make it. Shared your recipe with my sister and wha-la she did all the work. Thanks Judy this one is a keeper! And so is my sister…Lol

  26. Do you remember a recipe that used to be on the vanilla wafer box that had crushed pineapple and whipped topping layered between a cookie crust and crumbled topping? It was a refrigerated dessert-looking for recipe amounts-it was a light,yet creamy square of deliciousness!

  27. Soon as I saw this I had to pin it. I love recipes like this.

  28. Curious, why can’t I forward your recipes to myself? Thanks bunches, I really enjoy your site.

  29. I’ve made this cake many times but I use vanilla extract. This cake is so moist & tastes great. The recipe I use doesn’t have the caramel sauce.

  30. Oh Judy! This looks divine. I have an old recipe for this cake in my files somewhere from years ago too, but mine didn’t have the sauce to top it off. Love that – pinning this!

Leave a Reply