1 c. butter
2 c. sugar
6 eggs
1/2 c. milk
12 oz. vanilla wafers, crushed
2 c. pecans, chopped
2 (3 1/2 oz.) cans flaked coconut

Cream butter and sugar until fluffy. Add eggs one at a time, beating after each addition. Add milk. Add vanilla wafer crumbs, pecans, and coconut. Pour into a greased and floured Bundt pan. Bake at 325 degrees for 1 1/2 hours. Makes 10-12 servings.

FROSTING:

1 stick butter
1/4 c. half and half
1 c. brown sugar
2 c. powdered sugar
1 tsp. vanilla

Mix butter, half and half and brown sugar and bring to a boil. Cook for 5 minutes. Add powdered sugar and vanilla. Drizzle over cake.