1/2 cup butter, softened
1 cup packed brown sugar
2 eggs
2 cups milk
1/2 cup white sugar
1 teaspoon vanilla extract
1/3 cup all-purpose flour
1/2 teaspoon baking powder
1/2 teaspoon salt
1/2 cup shredded coconut
1/2 cup chopped pecans
1/2 cup milk
1/2 cup white sugar
1 cup flaked coconut
1 teaspoon vanilla extract
1/2 cup chopped pecans
1/2 cup milk
1 cup white sugar
1/2 cup flaked coconut
1/2 cup chopped pecans
Preheat oven to 425 degrees F (220 degrees C). Combine butter and brown sugar in a medium bowl; stir until sugar is melted and mixture is smooth. Add eggs one at a time, beating well with each addition, then stir in milk and 1/2 cup of sugar. Stir together.
Sift together flour, baking powder, salt and coconut; set aside. Cream together 1/2 cup of milk and 1/2 of yeast in a small bowl. Beat in remaining milk, 1/2 cup at a time, then stir in the chopped pecans.
Divide dough into 8 equal pieces.
Pour into greased and flattened pan; rounded bottom seam allowance-size. Spread evenly in prepared pan.
Bake 20 to 25 minutes or until a knife inserted into the center comes out clean.
Eliminate from pan. Let stand 10 minutes, then turn out onto a wire rack and cool completely.
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