Vanilla Wafer Coconut Cake
Dive into the tropical indulgence of Vanilla Wafer Coconut Cake, a luscious dessert that’s as effortless as it is delicious. This unique recipe swaps traditional flour for crushed vanilla wafers, creating a tender, flavorful base that complements the rich sweetness of shredded coconut. Moistened with unsweetened applesauce and a hint of vanilla extract, the cake achieves a perfect balance of texture and taste. Topped with a silky cream cheese frosting and finished with a sprinkle of toasted coconut flakes, this show-stopping treat is ideal for any occasion. Quick to prepare with just 20 minutes of prep time, it’s a crowd-pleasing favorite that can be served chilled or at room temperature. Perfect for coconut lovers and those seeking a creative twist on classic cakes, this dessert promises an unforgettable bite in every forkful.
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Recipe Information
Ingredients
- 360 grams Vanilla wafers
- 200 grams Shredded coconut
- 200 grams Granulated sugar
- 120 ml Unsweetened applesauce
- 4 large Eggs
- 240 ml Whole milk
- 2 teaspoons Vanilla extract
- 225 grams Cream cheese
- 115 grams Unsalted butter
- 300 grams Powdered sugar
- 50 grams Coconut flakes (for garnish)
Instructions
Preheat your oven to 175°C (350°F). Grease and lightly flour a 9x13-inch baking dish, or line it with parchment paper.
In a large bowl, crush the vanilla wafers into fine crumbs using a food processor or by placing them in a ziplock bag and rolling over them with a rolling pin.
Add the shredded coconut and granulated sugar to the crushed wafers. Stir until well combined.
In a separate bowl, whisk together the applesauce, eggs, milk, and vanilla extract until smooth.
Pour the wet ingredients into the bowl of dry ingredients. Mix until everything is just combined and no dry spots remain.
Pour the batter into the prepared baking dish and spread it out evenly with a spatula.
Bake in the preheated oven for 35-40 minutes, or until a toothpick inserted into the center comes out clean. Allow the cake to cool completely in the pan on a wire rack.
While the cake is cooling, prepare the cream cheese frosting. Beat the cream cheese and butter together in a medium bowl using a hand mixer until light and fluffy.
Gradually add the powdered sugar to the cream cheese mixture, beating on low speed. Once combined, increase the speed to high and beat until smooth and creamy.
Spread the frosting evenly over the cooled cake. Sprinkle the coconut flakes generously over the top for garnish.
Refrigerate the cake for at least 1 hour to allow the frosting to set. Slice and serve chilled or at room temperature.
Nutrition Facts
Calories |
592 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 33.7 g | 43% | |
| Saturated Fat | 23.9 g | 119% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 106 mg | 35% | |
| Sodium | 109 mg | 5% | |
| Total Carbohydrate | 68.2 g | 25% | |
| Dietary Fiber | 2.4 g | 8% | |
| Total Sugars | 58.6 g | ||
| Protein | 5.9 g | 12% | |
| Vitamin D | 0.7 mcg | 4% | |
| Calcium | 57 mg | 4% | |
| Iron | 1.0 mg | 6% | |
| Potassium | 146 mg | 3% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
