1/2 c. Crisco
1 c. sugar
3 eggs, beaten
3 1/2-4 c. vanilla wafers
1/3 c. milk
1 tsp. baking powder
1 1/2 c. chopped pecans
1/2 lb. shredded coconut

Cream together shortening, sugar and eggs; blend well. Add crumbled vanilla wafers, pecans, milk and coconut; blending until firm. Fold until mixture is blended. Spread into 2 lightly greased cake pans and bake at 350 degrees for 30 minutes. Test with a toothpick. If not done, cook a little longer, watching carefully. Frost with Patience Frosting.

PATIENCE FROSTING:

1 stick butter
2 c. white sugar
1 pt. half & half milk
Pecans

Melt butter over a low heat; then add sugar and beat until mixture is light brown (watch constantly, very impatient). Add milk. Cook until soft ball forms in cool water. If you can pick up ball between fingers, frosting is done. Beat until creamy. Spread on Vanilla Wafer Cake with pecans between layers and on top.