1 cup butter
1 cup white sugar
3 eggs
2 teaspoons vanilla extract
3 cups all-purpose flour
3/4 teaspoon baking soda
1 teaspoon baking powder
2 teaspoons baking soda
1 teaspoon baking soda
1/2 teaspoon salt
1 cup chopped pecans
1 cup brown sugar
1 cup water
1 tablespoon vanilla extract
1 cup chopped pecans
1 cup flaked coconut
1 cup confectioners' sugar
1/2 cup butter
1/2 cup vanilla extract
1/2 cup brown sugar
1/4 cup chopped pecans
Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 9x13 inch pan.
In a large bowl, cream together the butter, sugar and eggs until smooth. Beat in the flour, one tablespoon at a time, beating well after each addition. Beat in the vanilla, brown sugar, water, vanilla, pecans and coconut. Mix well and spread evenly into the prepared pan.
Bake for 45 minutes in the preheated oven. Reduce the temperature to 325 degrees F (165 degrees C), if desired. Cool completely, and frost with the pecans. Store in refrigerator.
To make the frosting, mix together the brown sugar, 1 cup water, ½ cup butter and 1/2 cup brown sugar. Stir in the pecans, reserving 1 cup pecans for garnish.