2 sticks butter
1 1/2 c. sugar
6 eggs
12 oz. crushed vanilla wafers
1/2 c. pineapple juice
1 c. nuts
7 oz. flake coconut

Bit of crushed pineapple may be added if desired.

Cream butter and add sugar, mixing well. Add eggs, one at a time. Add crushed vanilla wafers and then pineapple juice. Stir in nuts and coconut. Pour into greased and sugared tube pan. Bake at 325 degrees for 1 1/2 to 2 hours.

Variation: Can add red and green candied cherries for Christmas.

This cake freezes well and can easily be cut while frozen. Keeps 6 months in freezer.