1 1/2 cups butter (no substitutions)
3 3/4 cups confectioners sugar
1 tablespoon vanilla extract
2 1/2 cups all-purpose flour
1/2 teaspoon salt
1 cup flaked cpcpnut
2/3 cup pecans, chopped and toasted
Directions: In mixing bowl, cream butter and sugar; beat in vanilla until smooth. Add eggs, one at a time, beat in well after each. Combine flour and salt; stir into creamed mixture just until combined. Add coconut and pecans. Pour into greased and floured 10 inch tube pan; spread evenly. Bake at 325F for 60 to 65 minutes or until cake tests done. Cool in pan for 10 minutes; remove to wire rack to cool completely.