| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Eggs, Fruits, Dairy | 1 | Servings | ||
INGREDIENTS
| 1 1/2 | c | Sugar |
| 2 | Eggs; beaten | |
| 1/4 | c | Cooking oil |
| 2 | c | Plain flour |
| 2 | ts | Soda |
| 1 | ts | Baking powder |
| 1 | ts | Salt |
| 1 | lb | Fruit cocktail; undrained |
| 1/4 | c | Coconut |
| 1 | c | Sugar |
| 1 | sm | Can evaporated milk |
| 1/2 | c | Coconut |
| 1/2 | c | Chopped pecans |
| 1/4 | c | Butter or margarine |
INSTRUCTIONS
ICING Mix sugar, beaten eggs and cooking oil well. Sift together flour, soda, salt and baking powder. Add flour mixture to egg, sugar and oil along with fruit cocktail. Mix well. Pour into greased 16 x 11 x 2-inch pan. Sprinkle the coconut evenly over pan. Bake in a 350 degrees oven for 30 minutes. Icing: While cake is baking, boil ingredients slowly, stirring to keep from sticking. Cook until thick and spread on warm cake. Posted to recipelu-digest Volume 01 Number 448 by "Diane Geary." <diane@keyway.net> on Jan 4, 1998
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