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

Preheat oven to 300 degrees; cream butter and sugar; add eggs, one at a time and beat until thick and fluffy. Alternately add vanilla wafers and milk; fold in coconut and nuts. Turn batter into a greased and floured tube pan; bake 1 hour and 15 minutes. Cake will be moist, but firm. Cool 10 minutes in pan; invert and cool on cake rack. Frost with following.

FROSTING:

1 1/4 c. sifted powdered sugar
1 tbsp. melted butter
2 tbsp. lemon juice

Blend well the powdered sugar, melted butter, and lemon juice; add 1 teaspoon milk, if needed to spreading consistency. Ice top of cake and let frosting drip down sides.