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Prep Time: 15 Minutes Cook Time: 54 Minutes |
Ready In: 69 Minutes Servings: 10 |
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This crumbly-looking cake turns absolutely beautiful at the first bite. Ingredients:
1 (18 ounce) package yellow cake mix |
1 (3 ounce) package instant lemon pudding |
1 (16 ounce) can fruit cocktail, undrained |
1 cup coconut, shredded |
4 eggs |
1/4 cup oil |
1/2 cup brown sugar |
1/2 cup nuts, chopped |
1/2 cup butter |
1/2 cup sugar |
1/2 cup evaporated milk |
1 1/3 cups shredded coconut |
Directions:
1. Blend first 6 ingredients. Beat 4 minutes at medium speed of electric mixer.
2. Pour into greased and floured 13 X 9 inch pan.
3. Sprinkle with brown sugar and nuts.
4. Bake at 325 degrees for 45 minutes. Cool in pan 15 minutes.
5. Spoon hot butter glaze over warm cake.
6. Butter Glaze.
7. Comnine butter, sugar, evaporated milk; boil 2 minutes.
8. Stir in coconut.
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