This cake is easy to make and also won't last long.

It IS a lil messy, 'cause it falls apart....SO moist, so I serve it in a bowl with syrup or ice cream.


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Recipe from 1960's.....Baker's Coconut
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Ugly Duckling Pudding Cake
CAKE:

1 Pkg. Jello Lemon Pudding & Pie Filling (4 serving size)

1 Can (16 oz.) Fruit Cocktail Including Syrup

1 Pkg. Yellow Cake Mix (2 layer size)

1 Cup Baker's Angel Flake Coconut

4 eggs

1/4 Cup Oil

1/2 Cup Firmly Packed Brown Sugar

1/2 Cup Chopped Nuts (optional)

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GLAZE:
1/2 Cup Butter or Margarine

1/2 Cup Granulated Sugar

1/2 Cup EvaporatedMilk

1 1/2 Cup Baker's Angel Flake Coconut

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CAKE: Blend all cake ingredients except brown sugar and nuts in large mixing bowl. Beat 4 minutes at medium speed of electric mixer.

Pour Into greased and floured 13" x 9" pan. Sprinkle with brown sugar and nuts.

Bake at 325 deg. for 45 minutes or until cake springs back when lightly pressed and pulls away from sides of pan. Do not underbake. Cool in pan 15 minutes.

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BUTTER GLAZE: Combine 1/2 cup each: butter or margarine, granulated sugar, and evaporated milk in pan. Boil 2 minutes. Stir in 1 1/2 cup Baker's Angel Flake Coconut.

Spoon hot Butter Glaze over warm cake. Serve warm or cool with prepared whipped topping if desired.