8 tb (1 stick) butter, softened
1/2 c Dark brown sugar
1/2 c Shredded coconut
2/3 c Chopped pecans
1/2 c Semi-sweet chocolate
2 tb Milk
1 c Flour
1/2 c Sugar
1 1/2 ts Baking powder
1/4 ts Salt
1/2 ts Vanilla
1/3 c Water
1 Egg
Preheat oven to 350.
Melt 4 TB. butter in small saucepan. Remove from heat, stir in brown
sugar, cocnut, pecans, chocolate morsels, and milk. Blend well. Spread
mixture evenly in bottom of 9″ round cake pan. Set aside.
Stir together flour, sugar, baking powder, and salt in mixing bowl. Add
remaining butter, vanilla, water, and egg. Beat bater until smoothe. Pour
over coconut-pecan mxture in pan and bake for about 30 minutes or until
toothpick comes out clean. Cool 5 minutes — turn out on plate.
The way I remember it, this cake had some cocoa in it as well. It would
certainly lend itself well to that — sort of a German Chocolate thing.
I’d try 1/2 C. cocoa.
I think this recipe originally came from Fanny Farmer, but a friend of mine
made it and wrote it out for me.
Yields
1 Servings
