Submitted by: Julie Turner-Crawford, Phillipsburg, Mo.
Ingredients:
2 C sugar
2 sticks butter
4 eggs
1 tsp vanilla
2 Tbsp coco
1 1/2 C flour
1 1/2 C coconut
1 1/2 C chopped pecans
Directions:
Cream together the first four ingredients. Add remaining ingredients and mix well. Bake in a 9-by-12 greased pan at 350 degrees for 35 minutes.
Topping:
1 pint jar marshmallow cream
1 1-pound box powdered sugar
1 stick butter
1/3 C evaporated milk
1/3 C coconut (optional)
Directions:
Top hot cake with marshmallow cream. After cooled, mix remaining ingredients and top cake.
