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.

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