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Prep Time: 20 Minutes Cook Time: 40 Minutes |
Ready In: 60 Minutes Servings: 16 |
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This came from a friend in my Sunday school class several years ago. I've never tried it, but just now found it in my stack of saved recipes. I'm putting it here so that I don't lose it. I've found other similar recipes on here, but none that are exactly the same. Ingredients:
1 (18 1/4 ounce) box yellow cake mix |
1 (3 ounce) box instant lemon pudding (you can also use vanilla) |
1 (16 ounce) can fruit cocktail in heavy syrup (do not drain) |
4 eggs |
1/4 cup oil |
1 cup coconut |
1/2 cup butter |
1/2 cup evaporated milk |
1/2 cup sugar |
1 1/2 cups coconut |
1/2-1 cup chopped pecans |
Directions:
1. Set 1/2 cup brown sugar aside to sprinkle on cake before you bake. (I have used both dark and light, either is yummy.).
2. Mix all ingredients except brown sugar and pour into a 9 x 13 greased and floured cake pan.
3. Sprinkle brown sugar on top of cake batter.
4. Bake at 350 degrees for about 40 minutes or until toothpick comes out clean.
5. Cool 15 minutes and pour glaze over top of warm cake.
6. Enjoy!
7. NOTES: My friend preferred brown sugar when making the glaze, and she said she used about 1/2 of a 12-oz. can of evaporated milk when making the glaze.
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