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Recipe Name: Lazy Daisy Cake #2 Submitted by: Administrator
Source: Source Description:
Ethnicity: Last Modified: 2/23/2014
Base: Comments:
Course: Dessert  
Preparation Time:
Number of Servings: 9

1 Cup(s) Unbleached flour, sifted
1 Teaspoon(s) Baking Powder
1/4 Teaspoon(s) Salt
2 Tablespoon(s) Butter Or Regular Margarine
1/2 Cup(s) Milk
2 Eggs
1 Cup(s) Sugar
1 Teaspoon(s) Vanilla extract
1 Cup(s) Flaked coconut
3/4 Cup(s) Brown sugar, packed
1/2 Cup(s) Pecans, chopped
4 Tablespoon(s) Light cream or half & half
Sift the flour, baking powder and salt together, blending well and
setaside. Heat the butter and milk, over low heat, until the butter
meltsthen set aside keeping it warm. Beat the eggs and sugar together
in amedium bowl for 2 minutes, using an electric mixer at medium
speed.Gradually beat in the dry ingredients and vanilla, using the
mixer onlow speed. Add the hot milk mixture to the egg mixture,
beating untilwell blended. Pour into a greased 9-inch square baking
pan. Bake in apreheated 375 Degree F. oven for 20 minutes or until the
top springsback when touched lightly with a finger. Cool, in the pan,
on a wirerack for 10 minutes. Meanwhile, prepare the Coconut-Pecan
topping.Spread the warm cake with the topping and place under the
broiler,3-inches from the source of the heat, until lightly browned and
bubbly.Cool, in the pan, on a wire rack.COCONUT-PECAN TOPPING:Combine
the butter, brown sugar, coconut, chopped pecans and light creamin a
small saucepan. Cook, over medium heat, until the mixture comes toa
boil. Remove from the heat.Posted to MM-Recipes Digest V4 #085 by
"William E. Webster"<> on Mar 25, 1997

Nutrition (calculated from recipe ingredients)
Calories: 441
Calories From Fat: 195
Total Fat: 22.4g
Cholesterol: 48.7mg
Sodium: 275.8mg
Potassium: 145.3mg
Carbohydrates: 57.8g
Fiber: 1.9g
Sugar: 44.5g
Protein: 4.4g

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