2 sticks (1 cup) softened margarine
2 cups sugar
1/2 cup milk
1 (12-ounce) box of vanilla wafers, crushed
1 cup chopped pecans
1 small can angel flake coconut
Mix margarine and sugar. Add eggs, one at a time, mixing well after each. Add milk; fold in crumbs and beat until well moistened. Fold in pecans and coconut. Pour into a greased tube pan and bake for 2 hours at 275 degrees.
Note: This cake improves if served the next day.