3 c Quick mix 3 Eggs, slightly beaten
1 1/3 c Sugar 1 1/2 t Vanilla
1 c Milk
TOPPING
3/4 c Brown sugar 1 1/3 c Coconut
6 T Butter or margarine 1/3 c Milk
Preheat oven to 350. Grease and flour a 13 x 9 baking pan. Combine
quick mix and sugar in a large bowl. In a small bowl, combine milk,
eggs and vanilla. Add half of milk mixture to dry ingredients. Beat
2 to 3 minutes, until batter is smooth. Add remaining milk mixture
and beat 3 more minutes. Pour into prepared pan and spread evenly.
Bake 35 to 40 minutes. Prepare topping by mixing brown sugar and
butter or margarine until blended. Add coconut and milk. When cake
is done immediately spread with topping. Return cake to oven and
broil 3 to 4 minutes, until topping becomes bubbly and light brown.
Serve warm.
Variation:
NUTTY PINEAPPLE COCONUT TOPPING: Omit lazy daisy topping. Combine 1
cup brown sugar and 6 tbsp butter or margarine in a small bowl. Add
1 cup coconut, 2/3 cup drained crushed pineapple and 1/2 cup chopped
nuts.
Yields
1 cakeings