A vanilla wafer cake captures all that buttery, sweet splendor of the petite cookies.
Brittney Cottrell; Food Stylist: Jennifer Wendorf; Prop Stylist: Phoebe Hausser
No flour?
Vanilla wafer cake errs on the sweeter side, which makes it the perfect addition to an afternoon tea.

Credit:Brittney Cottrell; Food Stylist: Jennifer Wendorf; Prop Stylist: Phoebe Hausser
Serve it with a dollop of very lightly sweetenedwhipped cream.
However instead of adding flour at the last stage of the recipe, you’ll use finely-ground vanilla wafers.
And then pair it with a bold cup of hot coffee or tea to balance the sweetness.

Credit:Brittney Cottrell; Food Stylist: Jennifer Wendorf; Prop Stylist: Phoebe Hausser
Serve with extra choppedpecansor nuts overtop.
Ingredients
1cup(8 oz.
Beat in vanilla just until combined, about 5 to 10 seconds.

Credit:Brittney Cottrell; Food Stylist: Jennifer Wendorf; Prop Stylist: Phoebe Hausser
Fold in coconut and pecans until combined.
Prepare pan, and add batter:
Generously coat a 12-cup Bundt pan with baking spray.
Spoon and spread batter evenly in prepared pan.

Credit:Brittney Cottrell; Food Stylist: Jennifer Wendorf; Prop Stylist: Phoebe Hausser
Let cool in pan on a wire rack for 15 minutes.
Garnish with pecans, if desired.
Serve with whipped cream, if using.

Credit:Brittney Cottrell; Food Stylist: Jennifer Wendorf; Prop Stylist: Phoebe Hausser

Credit:Brittney Cottrell; Food Stylist: Jennifer Wendorf; Prop Stylist: Phoebe Hausser

Credit:Brittney Cottrell; Food Stylist: Jennifer Wendorf; Prop Stylist: Phoebe Hausser

Credit:Brittney Cottrell; Food Stylist: Jennifer Wendorf; Prop Stylist: Phoebe Hausser