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Deborahs Not Quite Ugly Duckling Cake

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Ingredients

Adjust Servings:
1 (18 ounce) package yellow cake mix
1 (17 ounce) can fruit cocktail in heavy syrup
2 1/3 cups baker's angel flake coconut
2 eggs
1/2 cup brown sugar (optional)
2 tablespoons butter
1/2 cup sugar
1/2 cup evaporated milk

Nutritional information

510.6
Calories
177 g
Calories From Fat
19.7 g
Total Fat
10.2 g
Saturated Fat
66.3 mg
Cholesterol
530.6 mg
Sodium
79.3 g
Carbs
1.9 g
Dietary Fiber
54.3 g
Sugars
6.3 g
Protein
138g
Serving Size

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Deborahs Not Quite Ugly Duckling Cake

Features:
    Cuisine:

    This recipe was submitted by my friend Deborah Alanis to our Cal Fish and Game Cookbook, Wild and Wonderful Recipes II.

    • 75 min
    • Serves 8
    • Easy

    Ingredients

    Directions

    Share

    Deborah’s Not Quite Ugly Duckling Cake, This recipe was submitted by my friend Deborah Alanis to our Cal Fish and Game Cookbook, Wild and Wonderful Recipes II , I did add the coconut to the batter but it out of the glaze This is a very sweet cake, similar to something we used to do in high school Everyone who’s tasted it here gave it a thumbs up Tried it plain then with a whipped topping garnished with a bit of canned fruit cocktail Very good either way


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    Steps

    1
    Done

    Combine the Cake Mix, Fruit Cocktail With Syrup, 1 Cup of Coconut, and Eggs in a Large Mixing Bowl.

    2
    Done

    Blend and Then Beat For 2 Minutes.

    3
    Done

    Pour Into 9 X 13 Inch Pan.

    4
    Done

    Sprinkle With Brown Sugar.

    5
    Done

    Bake at 325 Degrees For 35-40 Minutes.

    6
    Done

    Bring Butter, Sugar, and Milk to a Boil in a Small Saucepan.

    7
    Done

    Boil For 2 Minutes, Stirring Occasionally.

    8
    Done

    Remove from Heat and Stir in Remaining Coconut.

    9
    Done

    Spoon Over Hot Cake in Pan.

    10
    Done

    Serve Warm or Cold.

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    Vada Rios

    Culinary alchemist blending unexpected ingredients to create unique and flavorful dishes.

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