1 c. butter
2 c. sugar
6 whole eggs
1 (12 oz.) box vanilla wafers (crushed)
1 (7 oz.) pkg. angel flake coconut
2 c. chopped nuts
1/2 c. milk (whole)

Cream shortening and sugar; beat until smooth. Add eggs, one at a time, beating well after one. Add vanilla wafers, alternately with milk. Add coconut and pecans; mix well. Pour batter into greased and floured tube pan. Bake at 275 degrees for 1 1/2 hours.