2 Eggs
2 c Flour
1 1/2 c Sugar
2 ts Soda
1 cn (17-oz) fruit cocktail
-w/juice
1/2 ts Salt
Coconut
Brown sugar
FROSTING
1/2 c Chopped pecans
3/4 c Sugar
1/2 c Milk
1 Stick butter
1 ts Vanilla
1 c Coconut
CAKE: Beat eggs; add flour, sugar, soda and salt. Add fruit and juice.
Pour into 9×13 pan. Sprinkle with coconut and brown sugar. Bake at 350 for
45 minutes. FROSTING: Melt butter; add sugar and milk. Bring to a boil. Add
pecans, coconut and vanilla. Pour over hot cake.
MARGARET SIMPSON
CLARENDON, AR
From the book High Cotton Cookin’, Marvell Academy Mothers Assn, Marvell,
AR 72366, ISBN 0-918544-14-9, downloaded from Glen’s MM Recipe Archive,
Yields
1 Servings