2 sticks butter
1 1/2 c. sugar
6 eggs
12 oz. box vanilla wafers
1/2 c. milk
7 oz. pkg. angel flake coconut
1 c. chopped pecans

Cream butter and sugar. Add eggs, one at a time, beating well after each addition. Add crushed vanilla wafers alternately with milk. Add pecans and coconut. Bake at 300 degrees in a greased and floured tube pan 1 hour. Frost with brown sugar frosting below.

BROWN SUGAR FROSTING:

1/2 c. butter
1 c. brown sugar, firmly packed
1/4 c. milk
1 3/4 c. sifted confectioners' sugar
1/2 tsp. vanilla extract

Melt butter in saucepan. Stir in brown sugar; boil, stirring constantly, over low heat for 2 minutes. Stir in milk, bring to a boil, stirring constantly. Cool to lukewarm; gradually add confectioners' sugar and vanilla; beat until mixture becomes of a spreading consistency. Spread over cooled cake.