2 sticks butter
6 eggs
1/2 c. milk
1 1/2 c. chopped pecans
2 c. sugar
12 oz. box vanilla wafers
7 oz. can angel flake coconut

Cream butter and sugar. Add eggs, one at a time, and beat after each addition. With a rolling pin, crush vanilla wafers until fine; add to above mixture with coconut milk and pecans. Grease and flour a tube pan. Bake at 275 degrees for 1 hour and 15 minutes.

CARAMEL FROSTING:

1 c. brown sugar
5 tbsp. butter
1/4 tsp. salt
1/3 c. milk
1/4 tsp. vanilla
Powdered sugar

Combine sugar, butter, salt in a saucepan; bring to a boil; stirring constantly. Add milk, boil for 3 minutes longer. Cool. Stir in powdered sugar to bring mixture to a spreading consistency. Add vanilla. Mix.