1 c. butter
2 c. sugar
1 (12 oz.) box vanilla wafers, crushed
1/2 c. milk
1 (7 oz.) pkg. flaked coconut
1 c. chopped pecans

Cream butter and sugar until light and fluffy; add eggs 1 at a time beating well after each addition. Add crushed wafers alternately with milk. Add coconut and pecans, and mix well. Pour into a large greased tube or bundt pan.

Bake in preheated 300°F oven for 1 hour and 45 minutes. Cool completely before removing from pan. Wrap in heavy-duty foil and leave on cabinet for 3-4 days, or put in freezer. (Do not cut right away because it will be dry and tasteless.)