December Pound Cake of the Month: Vanilla Wafer

Three rarely used bundt cake pans motivated me to cook a new pound cake every month of 2014, no easy task for someone who doesn’t cook or bake on a regular basis. January started with a 7Up cake but that wasn’t the only cake inspired by a drink. Other months featured lemonade and piña colada and fruit figured prominently in the recipes with strawberry, blueberry, apple, and cranberry cakes baked through the year. Chocolate and red velvet were two rather ordinary flavors and praline and snicker doodle were favorites.
After about the sixth or seventh cake John announced that if I met my goal and baked 12 cakes he’d have a surprise for me. I thought maybe a new bundt pan or a cookbook with cake recipes or dinner and dessert someplace known for their cakes. So when he presented me with a card on Christmas morning with a note that said the surprise was a trip. This was much more than I expected.

Of course there was one problem. I hadn’t baked a cake in December AND John made sure I knew he expected it to be a good one. No short cuts.


Fortunately, a couple of weeks ago, my friend Carolyn baked a Vanilla Wafer Pound Cake, and it was absolutely delicious! I knew what I’d do to meet the goal.

After a quick search online, I found the recipe. One of the most unusual I’d seen. While most of the cakes I’d baked throughout the year included one or two special ingredients, this one had three: vanilla wafers, coconut, and pecans; but what makes this recipe so unusual is the fact that the crushed vanilla wafers substitute for flour.


  • 1 cup butter
  • 2 cups white sugar
  • 6 eggs
  • 1 11oz. package of vanilla wafers, crushed
  • 1/2 cup milk
  • 1 7 oz. package shredded coconut
  • 1 cup chopped pecans

A cake made with cookies and milk? No wonder it’s so tasty!



  1. Preheat oven to 300°.
  2. Spray pan with baking spray with flour.
  3. Cream butter.
  4. Add sugar and beat until smooth.
  5. Add eggs one at a time, beating well after each addition.
  6. Stir in crushed vanilla wafers alternately with milk.
  7. Add coconut and pecans mixing until blended.
  8. Pour battered into greased and floured pan and bake for 90 minutes.
  9. Cool for 10 minutes and then remove from pan.

Recipe adapted from

Good news! I made the deadline with 7 hours to spare as I removed the cake at 5:00 on New Year’s Eve. And even better news, John loved the cake.
In our house, the Vanilla Wafer Pound Cake will forever be known as the Paris Pound Cake!