Vanilla Wafer Coconut Carrot Cake



  • 3/4 cup 1 and 1/2 sticks unsalted butter, softened
  • 1 cup packed brown sugar
  • 6 eggs
  • 12 oz. vanilla wafers (see notes)
  • 1 cup ground pecans
  • 1/4 cup milk
  • 1/2 cup freshly grated carrots
  • 1/2 cup sweetened shredded coconut


  1. Preheat your oven to 325* and butter/flour a 10 cup Bundt pan.
  2. Using your food processor, grind the vanilla wafers into fine crumbs. You should have about 3 cups of crumbs.
  3. Using your food processor, grind pecans until you have 1 cup of ground pecans.
  4. Combine ground vanilla wafers and pecans and set aside.
  5. In a large mixing bowl, cream together the butter and brown sugar until fluffy.
  6. Add each of the 6 eggs separately, mixing thoroughly after each egg.
  7. Alternate adding part of the milk and part of the vanilla wafer/pecan mixture until combined.
  8. Add the coconut and carrots and mix until combined.
  9. Pour evenly into the Bundt pan and spread to the edges of the pan.
  10. Use a small spatula to smooth the surface of the batter (this will be the bottom of your cake) as much as possible.
  11. Bake for about 60 minutes or until a toothpick inserted into the center of the cake comes out clean.


The boxes of vanilla wafers I found were 11 oz. So, I used one box + 1 handful of vanilla wafers for this recipe.