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.
 
 
"For life is more than food, and the body more than clothing." (Luke 12:23)