| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Eggs, Fruits, Dairy | Cake | 1 | Servings | |
INGREDIENTS
| 2 | Eggs | |
| 2 | c | Flour |
| 1 1/2 | c | Sugar |
| 2 | ts | Soda |
| 1 | cn | (17-oz) fruit cocktail w/juice |
| 1/2 | ts | Salt |
| Coconut | ||
| Brown sugar | ||
| 1/2 | c | Chopped pecans |
| 3/4 | c | Sugar |
| 1/2 | c | Milk |
| 1 | Stick butter | |
| 1 | ts | Vanilla |
| 1 | c | Coconut |
INSTRUCTIONS
FROSTING CAKE: Beat eggs; add flour, sugar, soda and salt. Add fruit and juice. Pour into 9x13 pan. Sprinkle with coconut and brown sugar. Bake at 350 for 45 minutes. FROSTING: Melt butter; add sugar and milk. Bring to a boil. Add pecans, coconut and vanilla. Pour over hot cake. MARGARET SIMPSON CLARENDON, AR From the book <High Cotton Cookin'>, Marvell Academy Mothers Assn, Marvell, AR 72366, ISBN 0-918544-14-9, downloaded from Glen's MM Recipe Archive, http://www.erols.com/hosey.
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