Ingredients:
1 1/2 c. butter softened
3 3/4 c. powdered sugar
6 eggs
1 T vanilla
2 1/2 c. flour
1/2 t salt
1 c. flaked coconut
2/3 c. chopped pecans, toasted (toasting just involves baking on a sheet pan for 10 min or so at 350 degrees, you'll be able to smell them when they are done.)
Cream butter and powdered sugar until light and fluffy. Add the eggs, one at a time, beating well between each addition. Add the vanilla. Combine flour and salt; add to creamed mixture just until combined. Stir in coconut and pecans by hand. Pour into a greased and floured tube pan and spread evenly. Bake at 325 degrees for 60-65 minutes, or until toothpick inserted near the center comes out clean. Cool for 10 minutes before removing from pan to a wire rack for it to cool completely.
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