Ingredients

Grease a 9×13 pan. Line it with waxed paper. Set oven to 350.
4 Tbsp. butter
1 C. milk
2 C. flour
2 tsp. baking powder
Smidgen of salt
4 eggs
2 C. sugar
2 tsp. vanilla
Coconut Topping:
2/3 C. evaporated milk
2/3 C. sugar
1/4 C. butter
1 egg
1-1/4 C. flaked coconut
1/2 C. chopped pecans

Cooking Instructions

Add butter to milk. Heat and keep hot. (1 minute in the microwave works). Sift together flour, baking powder, and salt. In a separate bowl beat eggs (about 4 minutes), and gradually add sugar. Beat and quickly add dry ingredients. Stir lightly. Add hot milk and vanilla. Bake about 25 minutes. Cool. Cover with topping. Coconut Topping: Put the evaporated milk into a pot and add sugar, butter, and 1 egg. Stir. Cook and stir over medium heat. When mixture starts to boil add coconut and pecans. Cool and frost the hot milk cake.
 
 
"Jesus *said to them, "My food is to do the will of Him who sent Me and to accomplish His work." (John 4:34)