Combine first nine ingredients (eggs through vanilla) and mix well. Pour into a 13x9 pan sprayed with non-stick spray. Bake at 350 degrees for 35-40 minutes, or until toothpick comes out clean.
Combine milk, margarine, and remaining sugar in a medium saucepan. Bring to a boil, stirring constantly. Boil for 5 minutes, then remove from heat and add coconut and nuts. Pour over the cake while still warm.
This recipe came from Turnpike friend Katie Pickens, one of the older ladies who was a great cook.
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|Serving Size: 1 Serving (142g)|
|Recipe Makes: 15 Servings|
|Calories from Fat: 78 (25%)|
|Amt Per Serving||% DV|
|Total Fat 8.7g||12 %|
|Saturated Fat 2.9g||14 %|
|Monounsaturated Fat 3.4g|
|Polyunsanturated Fat 2.1g|
|Cholesterol 37.2mg||11 %|
|Sodium 4273.8mg||147 %|
|Potassium 135.1mg||4 %|
|Total Carbohydrate 54.6g||16 %|
|Dietary Fiber 1.8g||7 %|
|Sugars, other 52.7g|
|Protein 4g||6 %|
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Calories per serving: 307
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