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

Cream butter until fluffy. Add sugar gradually, creaming until light and fluffy. Add eggs one at a time, beating well after each addition. Blend in remaining ingredients. Pour into well-greased and floured 10-inch tube pan.

Bake at 325°F about 1 hour and 20 minutes or until cake tests done.

Yield: 12 to 16 servings.