2 sticks butter (do not substitute)
2 c. granulated sugar
6 eggs
1/2 c. milk
12 oz. box vanilla wafers, crushed
7 oz. flaked coconut
1 c. chopped pecans

Cream butter and sugar together until light and fluffy. Add eggs, one at a time, beating well after each addition. Add crushed wafers alternately with milk. Add coconut and pecans and mix well. Pour into a 12 cup tube pan greased with nonstick spray. Cook completely before removing from pan. May be glazed with powdered sugar and topped with pecan halves and maraschino cherries. Freezes well.