1 c. (2 sticks) butter
2 c. sugar
6 eggs
1/2 c. milk
12 oz. vanilla wafers, made into crumbs
2 c. chopped pecans
2 (3 1/2 oz.) cans flaked coconut

Cream butter and sugar until fluffy. Add eggs, one at a time, beating after each addition. Add milk. Add vanilla wafer crumbs, nuts and coconut. Pour into greased and floured bundt or tube pan. Bake at 325 degrees for 1 1/2 hours. No need to ice cake. It's rich enough!