Coconut Topping

recipe

Yield:

topping for one 13- x 9-inch cake

Recipe from

Oxmoor House

Ingredients

1/2 cup butter or margarine
1/2 cup sugar
1/4 cup evaporated milk
1 cup flaked coconut
1 cup chopped pecans
1 teaspoon vanilla extract

Preparation

Combine all ingredients in a small saucepan, stirring well; bring to a boil. Immediately pour hot mixture over warm cake.