1 c. real butter, softened
2 c. sugar
6 eggs
2 c. coconut
1 c. chopped pecans
1 box vanilla wafers
3/4 c. milk
1 tsp. vanilla
1 tsp. baking powder

Cream butter and sugar and add eggs, one at a time, beating well after each addition. Crush vanilla wafers and add alternately with milk. Add coconut, pecans, vanilla, and baking powder. Pour into a 9x13 inch pan which has been greased and floured. Bake in a 350 degree oven for 30-40 minutes. Do not over bake, cake should be moist.

ICING:

2 sticks butter, melted
2 c. sugar
1/4 tsp. salt
1 tsp. vanilla
1 (5 1/3 oz.) can evaporated milk

Combine and let stand 1 hour. Cook, stirring constantly, to soft ball stage. Cool, beat and spread on cake.