Cream sugar together with margarine.
Add eggs, one at a time, nuts and coconut; fold in vanilla wafer crumbs.
Grease pan.
Cook for 1 hour at 300\u00b0.
Let cool at least for 1 hour.
Pour on 1/3 to 1/4 cup of rum, bourbon or brandy.
Leave for 3 days or longer, wrapped in aluminum foil.
Cream margarine and sugar.
Add eggs, one at a time, and beat after each addition.
Add vanilla wafer crumbs and milk alternately.
Add coconut and pecans; fold into batter.
Bake in a tube pan sprayed with \"Baker's Joy\" at 275\u00b0 for about 1 1/4 hours. (Freezes well.)
Cream margarine and Imperial granulated sugar thoroughly.
Add eggs, one at a time, beating well after each addition.
Stir in vanilla wafer crumbs, coconut, pecans, cherries and vanilla flavoring.
Put in well-greased and floured 9-inch angel food cake pan or Bundt pan.
Bake 2 hours at 275\u00b0 or until done.
Let cake cool thoroughly in pan (at least 6 hours) before removing from pan.
Cream oleo and sugar.
Add eggs, 1 at a time, and beat well after each addition.
Add vanilla wafer crumbs, milk and coconut. Fold in pecans.
Grease and flour tube pan or 2 shallow square cake pans.
Bake at 275\u00b0 for 45 minutes.
Increase heat to 300\u00b0 and bake another 30 minutes.
(If baked in shallow pans, time may be lessened.)
May be served with slightly sweetened whipped cream.
Cream butter and sugar in large mixer bowl until light and fluffy.
Add eggs 1 at a time, beating well after each addition. Add milk alternately with vanilla wafer crumbs, beating well after each addition.
Stir in pecans and coconut.
Pour into well-greased and floured tube pan.
Bake at 300\u00b0 for 1 1/2 hours or until cake tests done.
Cool in pan for several minutes. Invert onto serving plate.
Yield:
16 servings.
Cream the margarine and sugar.
Add eggs, one at a time, beating after each one.
Add vanilla wafer crumbs, alternating with milk.
Add vanilla, coconut and pecans.
Bake in greased and floured tube pan at 350\u00b0 for 1 hour.
Makes 18 servings.
Cream the butter and sugar until fluffy. Add eggs, one at a time. Beat after each addition.
Add milk, vanilla wafer crumbs, nuts and coconut.
Pour into a greased and floured tube cake pan. Bake at 350\u00b0 for 1 1/2 hours.
Cream butter or oleo and sugar until light and fluffy.
Add eggs, one at a time, beating well after each addition. Alternating, add vanilla wafer crumbs and milk, a little at a time, ending with the wafers.
Add coconut and pecans and beat well.
Pour into greased and floured loaf or tube pan.
Bake at 350\u00b0 for 1 hour and 15 minutes or until cake seems to be done after testing with knife blade in center of cake.
Let cool in the pan.
Crush wafers; set aside.
Mix eggs, sugar and margarine.
Add milk, coconut, pecans and vanilla.
Stir in crushed wafers (will be thick).
Pour into pound cake pan.
Bake at 350\u00b0 for 1 to 1 1/4 hours.
May be baked in small loaf pans.
Crush wafers and pour milk over them.
Let stand while you cream sugar, butter, egg (adding one at a time), vanilla wafer crumbs and coconut.
Pour in greased and floured pan.
Bake at 275\u00b0 for 50 to 55 minutes.
Combine vanilla wafers, eggs and milk.
Cream butter and sugar.
Add pecans and coconut.
Combine with vanilla wafer mixture.
Mix well.
Bake at 375\u00b0 in oven in flat pan for 45 minutes.
Grease and flour a 9 x 13-inch cake pan or a Bundt pan. Beating by hand, cream butter and sugar.
Mix in one egg at a time.
Add vanilla wafer crumbs.
Add milk, coconut and nuts. Bake at 300\u00b0 to 325\u00b0 for 1 1/2 hours.
Cream margarine and sugar.
Add eggs, one at a time, beating after each.
Add vanilla wafer crumbs and milk alternately.
Add coconut and pecans.
Bake at 350\u00b0 in a well-greased and floured 10-inch tube pan for 1 hour and 10 minutes or until cake slightly pulls away from sides of pan.
Cream together butter, margarine and sugar.
Add eggs and water, mixing well.
Add coconut, raisins and nuts.
Stir until blended.
Mix in vanilla wafer crumbs.
Pour into a tube cake pan and bake at 350\u00b0 for 1 hour.
Cream together sugar, Crisco and eggs.
Beat eggs well.
Mix vanilla wafer crumbs, flour and baking powder.
Add dry ingredients alternately with 1/3 cup sweet milk.
Add to Crisco, sugar and egg mixture.
Add one can of coconut and 1 cup of nuts. Bake at 350\u00b0 for 30 minutes.
Makes two 9-inch layers.
Cream butter and sugar in bowl.
Add eggs, 1 at a time, beating well after each addition.
Add vanilla wafer crumbs and milk, mixing well.
Stir in coconut and pecans.
Pour into well-greased tube pan.
Bake at 275\u00b0F for 2 hours or until cake tests done.
Put finely crushed vanilla wafer crumbs, coconut and pecans in large mixing pan.
Mix well.
Cream sugar and margarine, then add eggs, beating after each addition.
Add milk.
Pour this mixture into dry ingredients and mix well.
Bake in greased and floured tube pan.
Bake 1 hour in middle of oven at 325\u00b0.
Cool 15 minutes before removing from pan.
Combine cream, butter and sugar.
Add eggs, one at a time. Mix milk with vanilla wafer crumbs.
Add to cream-butter mixture. Fold in coconut and pecans.
Pour into prepared tube pan.
Bake for 1 hour and 30 minutes at 300\u00b0.
Cream butter or margarine with sugar.
Add eggs; beat well. Add milk and stir in coconut and pecans.
Add vanilla wafer crumbs.
Mix well.
Bake in a 9 or 10-inch tube pan in a 300\u00b0 oven about 1 hour and 45 minutes, until done.
Cool; remove from pan.
Cream butter; add sugar.
Add eggs, one at a time, beating well after each.
Add crumbs alternately with milk.
Add coconut, nuts and vanilla.
Pour in well greased and floured tube pan. Bake at 275\u00b0 for 2 hours.
Invert pan to cool.