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Prep Time: 0 Minutes Cook Time: 45 Minutes |
Ready In: 45 Minutes Servings: 12 |
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THE UGLY DUCKLING CAKE This recipe came from an estate sale. I obtained it when I purchased the family collection from the Lynch Estate in Garland, Texas in 1994. Ingredients:
1 package yellow cake mix |
16 ounce can fruit cocktail in juice |
1 cup sweetened flaked coconut |
2 large eggs |
1/2 cup brown sugar firmly packed |
topping |
1/2 cup butter |
1/2 cup granulated sugar |
1-1/2 cups sweetened flaked coconut |
1/2 cup evaporated milk |
Directions:
1. Preheat oven to 325 the grease and flour rectangular baking pan then set aside.
2. Combine cake mix, fruit cocktail, coconut and eggs in large mixing bowl.
3. Beat at medium speed with electric mixer for 2 minutes.
4. Pour into prepared ban then sprinkle batter evenly with brown sugar.
5. Bake 45 minutes then top with coconut topping.
6. To prepare topping bring butter, sugar and evaporated milk to boil in small saucepan.
7. Cook 2 minutes then remove from head and stir in coconut then spoon over hot cake.
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