2 sticks butter
2 c. sugar
6 eggs
1 (12 oz.) box crushed vanilla wafers
1/2 c. milk
1 (7 oz.) pkg. Angel Flake coconut
1 c. chopped pecans

Cream butter and sugar together. Add eggs one at a time, beating well after each egg. Add crushed vanilla wafers and milk and mix well. Add coconut and stir. Fold in pecans.

Pour into a greased and floured tube pan. Bake 1 1/2 hours at 300 - 350 F. This is a rich moist cake that will stay moist a week.