2 sticks butter
2 c. sugar
6 eggs
1/2 c. milk
1 (8 oz.) can coconut
2 c. pecans
1 (12 oz.) box vanilla wafers, crushed finely

Combine butter and sugar; add 6 eggs, one at a time, then add rest of ingredients. Grease and flour a Bundt or angel cake pan. Bake at 325 degrees for 1 hour and 15 to 20 minutes. This cake is so moist that it really doesn't need to be iced.