Preheat your oven to 325°F (165°C). Grease a 10-inch Bundt pan with butter and lightly dust it with flour, shaking out any excess. Crush the vanilla wafer cookies into fine crumbs using a food processor or rolling pin and set them aside.

In a large mixing bowl, beat the softened butter and granulated sugar together until the mixture becomes pale, creamy, and fluffy, about 4–5 minutes. This step helps create a light cake texture.

Add the eggs one at a time, beating well after each addition so they fully incorporate into the batter. Stir in the vanilla extract, then slowly add the milk and mix until smooth and well blended.

Add the crushed vanilla wafers, chopped pecans, and shredded coconut to the batter. Fold everything together gently with a spatula until evenly distributed. Avoid overmixing to keep the cake tender.

Pour the batter into the prepared pan and spread the top evenly. Place the cake in the preheated oven and bake for 70–75 minutes, or until a toothpick inserted into the center comes out clean.

Remove the cake from the oven and allow it to cool in the pan for 15 minutes. Carefully invert the cake onto a wire rack and let it cool completely before slicing. Serve plain or with a dusting of powdered sugar for an extra touch of sweetness.