1/2 lb. butter
2 c. sugar
6 eggs
1 (12 oz.) box vanilla wafers
1/2 c. milk
1 (7 oz.) pkg. flaked coconut
1 c. finely chopped pecans

Cream together butter and sugar. Beat in eggs one at a time and continue beating until smooth and fluffy. Crush vanilla wafers fine with a rolling pin. Add to creamed mixture alternately with milk. Fold in coconut and pecans.

Turn into a greased and floured tube pan. Bake at 300 degrees for about 1 hour and 15 minutes. Cake should be still moist, but firm. This cake is so rich it needs no frosting.