2 sticks butter
2 c. sugar
6 eggs
1 (12 oz.) pkg. vanilla wafers finely crushed
7 oz. coconut
1/2 c. maraschino cherries slivered
1 c. chopped pecans
1 tsp. vanilla

Cream butter and sugar thoroughly. Add eggs, one at a time, beating well after each addition. Stir in vanilla wafer crumbs, coconut, pecans cherries and vanilla. Put in well greased and floured 9 inch tube pan. Bake 2 hours at 275 degrees or until done. Let cake cool thoroughly in pan (at least 6 hours) before removing from pan.