Mama Reed’s Vanilla Wafer Cake

By dizzybetts

Ingredients

• 6 whole eggs
• 3.5 oz can of coconut (if you use bagged sweetened flaked coconut, just use 1 cup - don't use frozen)
• 1/2 cup milk
• 12 ounce box vanilla wafers (Mama says don't use generic ~eyeroll~ I'll do a "no comment" on that one coz y'all know what I do...)
• 2 C sugar
• 1 C chopped nuts (we use pecans)

Details

Servings 1
Adapted from southernplate.com

Preparation

Step 1

Gift Mixes

Well today I’m adding Vanilla Wafer Cake to that list. This cake is the kissing cousin of my Apple Dapple Cake. They come from a different branch of the family but chances are if you have the good sense to like one of them, you’ll like the other as well.

Mama Reed was known for her cakes and her large scale baking. Of course back then they didn’t think of it that way, she had ten kids so small scale baking was certainly out of the question. During the winter when family was expected to visit, Mama Reed would start baking cakes a few days ahead of time and due to space constraints in the house, she’d set them out on tables on the screened in porch covered in towels to keep for the few days until company arrived. This cake is sturdy but very moist and would no doubt have been carefully set out along with the best of them. My mother says this is a great cake to take places as it is more stable than others so it travels very well. It can also sit under a cake dome for a week and still be moist. Trust me, the only way we know this is from the times Mama made more than one!

My parents have a large house on the Tennessee river with one of the best views you’ve ever seen. They often have friends come to visit for the weekend and this is the cake she makes every time. Its great to have on hand as a dessert, quick coffee treat, or filling snack. I love desserts that are filling and not too sweet but sweet enough.

Place vanilla wafers in a large sealable bag and crush them with the rolling pin or any other stress relieving device.

Beat up your eggs well and coarsely chop your pecans, then toss all ingredients into a mixing bowl and mix until well blended, about two minutes should be more than enough.

Pour into a greased and floured tube pan.

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Beat eggs well. Crush vanilla wafers. Mix wafers and all other ingredients into eggs. Pour into greased and floured tube pan. Bake at 350 for one hour or until toothpick inserted in center comes out clean.

this cake is great …i been making this cake for years….i also add a half cup of light raisins,a half cup dark raisins…i also take6 marichino cherries and cut each one into eights.

Eek. Has anyone else noticed that a box of Nilla wafers is now 11 ounces, instead of 12? I didn’t notice that until I got home. Any ideas of how to tweak the recipe to make it work with the new, lighter box of wafers?

Oh no! Eve, did you add more Nilla wafers? Or go with 11 ozs?

Oh no! Eve, did you add more Nilla wafers? Or go with 11 ozs?

I have been looking for this recipe that I used to make years ago (and I mean years ago) I love this cake and glad I found it!

I just love your recipes and blog. My dad was from Kentucky and I have such fond memories of summer vacations there. Your southern stories make me feel like I’m reliving my own childhood – thanks for everything!