The all loved this.
I didnt have evaporated milk so i used sweetened condensed milk and no sugar instead, and it worked out fine.
Made this today and both my husband and I say "it's a keeper". This was so easy to make. I love the heavy dense texture to this cake. I will for sure be making it again. Yum!
Yum. We liked this a lot. What a nice change from the usual cake with powdered sugar frosting. Very dense cake and next time I may bake just a bit shorter time. I ran out of sugar so used 1/4 white sugar and 3/4 brown sugar for frosting. Still turned out lovely - just sweet enough and really good with chopped pecans. Will make again. Thanks, Marg.
Ok, this is a rich dense cake like my mother-in-law used to make in rural East Texas...one you would take to family gatherings...the old recipes always had condensed milk and real butter somewhere...looking for comfort food? This one reminds you of how the wonderful cooks of the forties and fifties used to do it.....Husbands will love a taste of how grandma used to make a extra special treat for the family or used to take it to the church social! If your cake turned out soggy, you probably under cooked it..must test with a tooth pick that comes out clean..and be sure you boil the frosting a full 5 minutes until it starts to" thicken"and turns a little brown...Then remove from the heat and add vanilla, coconut and pecans. Allow to cool..
I make this cake all the time. I always add crushed walnuts to the batter, other times I shred a couple of carrots and add that plus the crushed walnuts to turn it into a yummy carrot cake. I have never tried the frosting it suggests for this recipe. I always top this cake with a cream cheese frostings. Here's the recipe I use:<br/>1 ? 8 oz. pkg cream cheese<br/>1 stick of butter<br/>1 tsp vanilla extract<br/>1 box (approx 2 cups) of confectioners sugar<br/><br/>Beat all ingredients together with an electric mixer and spread on cooled cake
I gave this recipe to a catering buddy of mine. She said she's made it 3 times this week with rave reviews from all her clients! It comes together very easily.
Tough, weird cake. Some shortening might have made a difference. It was easy, yes -- but what good is that if you have to throw it out? My family thinks I am developing Alzheimers for making this. Even the frosting wasn't good. At first glance, you think, "Ah, the same frosting that goes on a German Chocolate Cake!" But no, it isn't. It has some of the same expensive ingredients, but is watery and not creamy at all. It needed the egg yolks. <br/>I shredded this recipe. Sorry, Marg. But thanks for posting.
Not sure what the commotion is about. I poked mine all over and it ended up a bit soggy. Very easy to do, but the final product was just okay and there are a lot of other cakes I would prefer. Sorry.
Came out soggy. Not sure what I did wrong
First of all, the cake recipe and the photo look nothing alike. Photo shows the coconut and nuts piled on top all pretty, but the recipe tells you to mix it into the butter/sugar syrup mix after reducing. This "icing" is greasy, oily, and nasty. It looks like an oil slick on the cake with the soggy coconut and pecans. I will never make this again and am dumping the printed copy in the trash. Yuck and gross. If this is supposed to be done like the photo, then re-write the recipe with more accurate instructions for the icing. If this is supposed to mimic the top of a Louisiana Crunch Cake, then it's waaaaaay off the mark. I'd give it zero stars if I could.