Fruited coconut cake

Yield: 1 Servings

Measure Ingredient
1 pack Yellow cake mix
1 pack (4 serving) Jell-o instant pudding (lemon or vanilla)
1 can (16 oz) fruit cocktail
2⅓ cup Coconut
4 Eggs
¼ cup Oil
1½ cup Firmly packed brown sugar
½ cup Nuts (optional)
½ cup Butter or margarine
½ cup Sugar
½ can Evaporated milk

This is for Lelia, but they are so good that maybe some others might like to try them. I got these two recipes out of the EASY HOMEMADE DESSERTS (Using Jell o Pudding) It was published in 1959. I have about worn it out.

The recipes are so easy.

Combine cake mix, pudding mix, fruit cocktail with syrup. 1 cup of coconut, eggs and oil in large mixer bowl. Blend, then beat at medium speed for 4 minutes. Pour into greased and floured 13x9 inch pan. Sprinkle with brown sugar and nuts. Bake 324 for 45 minutes, or until cake is done. (Do not under bake) Cool 15 minutes. Combine butter, granulated sugar and milk in saucepan. Bring to a boil and boil for 2 minutes. Remove from heat. Stir in remaining coconut. Spoon warm sauce over warm cake. Serve warm or cool, with whipped topping, if desired.

Posted to TNT - Prodigy's Recipe Exchange Newsletter by vaughndell@... on Feb 24, 1997.

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