2 sticks butter
2 c. sugar
6 eggs
1 (12 oz.) pkg. vanilla wafers, finely crushed
2 (3 1/2 oz.) cans flaked coconut
1/2 c. maraschino cherries, slivered
1 c. chopped pecans
1 tsp. vanilla

Cream butter and sugar thoroughly. Add eggs, one at a time, beating well after each addition. Stir in vanilla wafer crumbs, coconut, pecans, cherries and vanilla. Put in well greased and floured 9" angel food pan or bundt pan. Bake for 2 hours at 275 degrees or until done. Let cake cool thoroughly in pan for at least 6 hours before removing from pan. For best slicing results, slice the day after it is baked.