Preparation
Preheat oven to 350 degrees F and thoroughly grease a 10-inch bundt pan.
Pour Nilla wafers in a large ziplock bag and seal. Crush with a rolling pin or wooden spoon until only fine crumbs remain.
In a large bowl, add butter and sugar. Mix for 1-2 minutes until light and airy. Add eggs one at a time until fully incorporated.
Add milk and vanilla and mix until smooth.
Fold in wafer crumbs, coconut, and pecans until fully incorporated.
Transfer batter to the prepared bundt pan and bake for 45-50 minutes. Cover top with foil for last 15-20 minutes to avoid over-browning (but the slightly crispy edges are one of the best parts!).
Allow cake to cool for 10 minutes then use a knife to loosen sides and flip onto a serving plate. Let cake come to room temperature before slicing.
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