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Prep Time: 15 Minutes Cook Time: 55 Minutes |
Ready In: 70 Minutes Servings: 8 |
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Clipped from the newspaper years ago. This is very, very sweet. I looked at several other recipes and almost everyone called for a small box of lemon pudding so I added it to mine. Ingredients:
1 (18 ounce) box yellow cake mix |
1 (17 ounce) can fruit cocktail, including juice |
2 eggs, large |
2 cups coconut |
1/2 cup brown sugar, packed |
1/2 cup evaporated milk |
1/2 cup sugar |
1/2 cup butter |
Directions:
1. Preheat oven to 325°F.
2. In large mixer bowl, combine cake mix, fruit cocktail and liquid, eggs and 3/4 cup coconut.
3. Blend well, beating at medium speed for 2 minutes. Pour into a greased 9x13x2-inch pan.
4. Sprinkle with brown sugar.
5. Bake for 45 minutes or until cake springs back when pressed gently with finger.
6. Meanwhile, in small saucepan, heat milk, sugar and butter. Let boil for 2 minutes.
7. Remove from heat and stir in remaining 1 1/4 cups coconut. Spoon over hot cake in pan before serving.
8. Serve warm or cool.
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