Instructions: Cream butter and sugar. Beat until smooth. Add eggs one at a time beating well after each addition. Then add wafer crumbs and milk alternately a little at a time, beating well after each addition. Stir in coconut and pecans. Pour in to greased and floured 9 inch tube or bunt pan. Bake at 350 for 1 1/2 hours. Let cake cool completely before removing from pan. It breaks very easily if removed while still warm.

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