this recipe comes from Roberta Stilley. The addition of coconut and pecans studded in this cake makes it truly irresistible. You'll find it's great not only for dessert, but also as a treat served with mid morning or afternoon coffee or tea. if you buy the vanilla wafers packaged in boxes, you'll need to buy two boxes. They are also sold in 1 pound bags.
adjust the oven rack to the middle position and heat the oven to 300°. Grease a 9 inch springform pan and set aside.
Process half of the cookies in a food processor to fine crumbs, about one minute. Transfer crumbs to a bowl. Repeat with remaining cookies. Stir in the salt and set aside.
In large bowl, beat the sugar and butter together with an electric mixer on medium-high speed until light and fluffy, 3 to 6 minutes. Beat in the eggs, one at a time, until incorporated, scraping down the bowl and beaters as needed. Reduce the mixer speed to low and add one third of the cookie crumbs followed by 1/4 cup of the milk. Repeat with half of the remaining cookie crumbs and the remaining 1/4 cup milk, and finish with the remaining cookie crumbs. Fold in the coconut and pecans.
Give the batter a final stir with a rubber spatula to make sure it is thoroughly combined. Scrape the batter into the prepared pan, smooth the top, and gently tap the pan on the counter to settle the batter. Bake until the cake is Golden Brown and a toothpick inserted in the center comes out with a few moist crumbs attached, one hour and 20 minutes to 1 hour and 40 minutes, rotating the pan halfway through.
Cool cake in the pan for 15 minutes. Run a small knife around the edge of the cake, then remove the sides of the pan. Cool the cake on a wire rack to room temperature, 2 to 3 hours, before serving.