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 ice cream.