Ingrients & Directions
1 1/2 c Sugar
6 oz (1 1/2 sticks) Margraine
1/2 c Pecans
1/2 c Coconut
1 c Undiluted Evaporated Milk
Cook sugar, oleo, and milk until thick. Remove from heat and add
pecans and coconut. Pour over hot cake.
Yields
8 Servings