Recipe: Vanilla Wafer Coconut Cake

LA Cake Club was born earlier this year, and, after seeing what when down, I was determined not to miss it again.  I also knew I was going to be in the presence of some hardcore bakers, and my usual go-to cake recipe wouldn’t cut it.


Still used a box, though.  I saw Trisha Yearwood make this cake entirely out of cookies (no flour) and was sold.


Altered the recipe a tad, with sweetened flaked coconut, cutting down the sugar (using the fancy Bourbon kind)…


…and replacing the nuts with (gasp) sunflower seeds.


Also omitted – glaze…


…but I did top the bundt with more coconut…



…just so you know what’s going on in there.  It turned out yummy – follow me on Instagram/Twitter to see more LA Cake Club action!


Vanilla Wafer Coconut Cake (adapted from Grandma Yearwood’s Coconut Cake)



  • 2 sticks butter, room temp
  • 1 1/4 cup sugar
  • 6 eggs
  • 1 teaspoon vanilla
  • 1 12 oz box Vanilla Wafers
  • 3/4 cup sweetened coconut
  • 1/2 cup sunflower seeds


Using an electric mixer, cream the butter/sugar, then add eggs/vanilla.

Crush the wafers/seeds, add them to the mixture – along with the coconut.

Pour into a well sprayed bundt pan and bake at 325 for 1 hour and 15 minutes.

Cool cake for 10 minutes before turning over, top with additional shredded coconut if desired.