1 (12 oz.) box vanilla wafers
1/2 c. butter
2 c. sugar
1/2 c. sweet milk
6 eggs
2 (3 1/2 oz.) cans coconut
1/2 c. pecans

Crush vanilla wafers on aluminum foil with rolling pin or in blender. Cream butter and sugar; add eggs, one at a time, beating well. Add crushed wafers alternately with milk, beating until smooth. Add pecans and coconut. The more you beat, the better the cake. Pour in greased and floured bundt pan and bake at 350 degrees for 1 hour and 15 minutes. Let cool at least an hour before, removing from pan. Keep in refrigerator.