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Categories:
lemon cake lemon fruit cocktail coconut eggs vegetable oil brown sugar nuts white sugar margarine milk
Viewed: 102 - Published at: 8 years agoIngredients
- 1 yellow or lemon cake mix, 2 layer size
- 1 instant pudding mix, lemon
- 1-16 oz can fruit cocktail
- 2 1/2 cup flaked sweetened coconut
- 4 eggs
- 1/4 cup vegetable oil
- 1/2 cup firmly packed brown sugar
- 1/2 cup chopped nuts
- 1/2 cup white sugar
- 1/2 cup margarine
- 1-5 oz can evaporated milk
Method
- Put cake mix, pudding mix, fruit cocktail (juice and all), 1 cup of the coconut, eggs, and oil into mixing bowl and beat on medium speed 4 minutes.
- Combine the brown sugar and chopped nuts in a separate bowl.
- Pour cake batter into a greased & floured 9 X 13 cake pan and sprinkle with nut/sugar mixture.
- Bake 1 hour at 325° or until cake springs back when touched and pulls away from the pan.
- Do not under bake.
- Bring margarine, white sugar and evaporated milk to a boil in a medium pan, simmer for 1 to 2 minutes.
- Add the remaining 1 1/2 cups coconut and spoon over the cake that has cooled for 15 minutes.
- Serve warm or cold.
