1 cup chopped pecans
1 (8 ounce) can coconut
14 ounces vanilla wafers
1 cup margarine
2 cups granulated sugar
1/2 cup milk
Preheat the oven to 350 degrees F.
Chop pecans into small pieces. Pour into a bowl. Add
the coconut. Crush the vanilla wafers in a
blender and add them to the above and mix well.
Cream the softened margarine and sugar. Add eggs,
one at a time, to the margarine and sugar, beating
well. Fold the dry ingredients into the egg mixture
and add the milk. Pour the cake batter into a
well−greased tube pan. Bake for one hour. Remove from
tube pan when cool.
Slice and serve topped with whipped cream or vanilla