Nilla Wafer Cake

What has happened to me?  Why did I make Kraft macaroni and cheese for Ben and a frozen Healthy Choice meal for myself for dinner last week?  Because I am a new mommy, and that means I am kind of a mess.  To all those mothers of newborns who have it together, I envy and admire you.  Everyone is telling me it will get better…I hope they’re right.

I’m not cooking anything really worth posting about.  And even if I was, I don’t really have time to post!  I really miss my kitchen.

This recipe caught my eye on a few weeks ago, right after Carson was born.  My mom even bought a box of Nilla Wafers that day so that we could make it, but we didn’t have a chance.  Ben and I were having company last night, so I decided to try it out.

I wasn’t too impressed with this, but the people who ate it were very nice to be complimentary!  It wasn’t very sweet, and the texture was quite dense and a little rubbery.

So, I went and looked at the recipe again.  I FORGOT THE SUGAR!  2 C UPS OF SUGAR!  Maybe the lack of sleep is catching up with me.  Maybe it was just a result of my haste to get this made while Carson slept.  Whatever the explanation for my mistake, it was a bad one.  This ranks up there with making a cup of coffee at my parents house over Christmas with one of those Tassimo makers and putting the mug upside down.  I have lost my mind.

I might try it warmed up in the microwave or possibly toasted with some butter.  I will probably try this again sometime.  I like the idea of the using the cookie crumbs as the flour, and I am interested to see the difference 2 cups of sugar makes.

Nilla Wafer Cake


  • 6 whole eggs
  • 3.5 oz can of coconut (if you use bagged sweetened flaked coconut, just use 1 cup)
  • 1/2 cup milk
  • 12 ounce box vanilla wafers, crushed
  • 2 C sugar
  • 1 C chopped pecans


  1. Beat eggs well.
  2. Mix wafers and all other ingredients into eggs.
  3. Pour into greased and floured tube pan.
  4. Bake at 350 for one hour or until toothpick inserted in center comes out clean.