Coconut Cake

Carrie Lou Odom

Farmerville First Baptist Church Sesquicentennial Cookbook 1847-1997

  • 1 stick butter or oleo
  • 1 cup graham crackers or vanilla wafer crumbs
  • 1 cup coconut
  • 1 1/2 cups pecans, chopped
  • 1 can Eagle Brand milk

Melt oleo in oblong pan. Add crackers or wafers. Sprinkle coconut and pecans over mixture. Pour milk over this

Bake at 325 degrees for 20 minutes. Cut while hot.





Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out /  Change )

Google photo

You are commenting using your Google account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )

Connecting to %s

This site uses Akismet to reduce spam. Learn how your comment data is processed.