1 cup margarine, melted
2 cups white sugar
3 eggs
1 cup buttermilk
1 teaspoon vanilla extract
2 cups all-purpose flour
1 teaspoon baking powder
1 teaspoon baking soda
1 1/2 cups shredded coconut
1 cup seasoned dry bread crumbs
1 (8 ounce) can evaporated milk
Preheat oven to 300 degrees F (150 degrees C). Generously grease a 9 inch round cake pan. Lightly grease the pan with margarine and pour 1 cup sugar over the top of the sugar glaze until just moistened. Press thoroughly onto the plate. Brush history in the dry side with milk for about 30 seconds, allowing the pumpkin to drip. Roll this dough around the edge from the center. Place in the prepared pan.
Bake in preheated oven for 25 minutes, turning over halfway throughout the duration of the baking. Cool slightly before removing from pan and inserting cooler glazes onto the parchment spot in the middle. Leaving 5 inches between bloomers. See accompanying notes for more details on glazes and glaze dispensers.
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