Ingredients Jump to Instructions ↓

  1. 1/2 c Butter; softened

  2. 1/2 c Dark brown sugar

  3. 1/2 c Shredded coconut

  4. 2/3 c Chopped pecans

  5. 1/2 c Semi-sweet chocolate morsels

  6. 2 tb Milk

  7. 1 c Flour

  8. 1/2 c Sugar

  9. 1 1/2 ts Baking powder

  10. 1/4 ts Salt

  11. 1/2 ts Vanilla

  12. 1/3 c Water

  13. 1 Egg

  14. 350. Melt 4 tbl. of the butter in a small saucepan. Remove from the heat, then stir in the brown sugar, coconut, pecans, chocolate morsels and milk and blend well. spread the mixture evenly in the bottom of a

  15. 9" round cake pan; set aside. Stor together flour, granulated sugar, bainging powder and salt in a mixing bowl. Add the remaining

  16. 4 tb. butter, the vanilla, water and egg, and beat until batter is thoroughtly blended and perfectly smooth. Pour over the coconut/pecan mixture and bake for about 30 min., or until a toothpick inserted in the center of the cake cmoes out clean. Let cool in the pan for about 5 min., then turn out onto a serving plate, coconut mixture

Instructions Jump to Ingredients ↑

  1. on top. If any of the topping sticks to the pan, scoop it out, and spread it on the cake. Serve warm or cold with vanilla ice cream, if you wish. --


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