1 c. butter, softened
2 c. sugar
6 eggs
1/2 c. milk
1 (15 oz.) pkg. vanilla wafers, finely crushed
1 (7 oz.) pkg. sweetened flaked coconut
1 c. chopped pecans

Cream butter; gradually add sugar, beating until light and fluffy. Add eggs, one at a time. Add milk to creamed mixture, alternating with vanilla wafer crumbs. Stir in coconut and pecans. Pour batter into greased 10-inch bundt pan. Preheat oven to 275 degrees. Bake 2 hours. Cool in pan.