Deborah's Not Quite Ugly Duckling Cake |
|
 |
Prep Time: 20 Minutes Cook Time: 35 Minutes |
Ready In: 55 Minutes Servings: 1 |
|
This recipe was submitted by my friend Deborah Alanis to our Cal Fish and Game Cookbook, Wild and Wonderful Recipes II. Ingredients:
1 (18 ounce) package yellow cake mix |
1 (17 ounce) can fruit cocktail in heavy syrup |
2 1/3 cups baker's angel flake coconut |
2 eggs |
1/2 cup brown sugar (optional) |
2 tablespoons butter |
1/2 cup sugar |
1/2 cup evaporated milk |
Directions:
1. Combine the cake mix, fruit cocktail with syrup, 1 cup of coconut, and eggs in a large mixing bowl.
2. Blend and then beat for 2 minutes.
3. Pour into 9 x 13 inch pan.
4. Sprinkle with brown sugar.
5. Bake at 325 degrees for 35-40 minutes.
6. Bring butter, sugar, and milk to a boil in a small saucepan.
7. Boil for 2 minutes, stirring occasionally.
8. Remove from heat and stir in remaining coconut.
9. Spoon over hot cake in pan.
10. Serve warm or cold.
|
|