2 sticks butter
2 c. sugar
6 whole eggs
1 (12 oz.) pkg. vanilla wafers
1/2 c. milk
1 (7 oz.) pkg. flake coconut
1 c. chopped pecans

Cream butter and sugar. Add eggs, one at a time, beating after each addition. Add crushed wafers, alternately with milk. Add the coconut and pecans. Pour in tube pan. Bake at 325 degrees for 1 hour and 15 minutes.

CHOCOLATE ICING:

2 c. sugar
Dash of salt
2/3 c. milk
3 tbsp. cocoa
1/2 c. Crisco oil

Combine all ingredients in medium saucepan and bring to boil. Cook over medium heat for 5 minutes. Set pan in cold water and stir until thick. Pour over cool cake.