1 c. butter
2 c. sugar
6 eggs
1/2 c. milk
12 oz. vanilla wafers, made into crumbs
2 c. chopped pecans
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, nuts, and coconut. Pour into a greased and floured tube or bundt pan. Bake at 325 degrees for 1 1/2 hours. "No icing please", says Mimi; it's rich enough without. Serves 10 to 12.