3/4 cup white sugar
1 cup fresh nonfat milk
1/2 cup margarine
3/4 cup white sugar
4 eggs
1 teaspoon vanilla extract
1/2 cup margarine, softened
3/4 cup chopped pecans
2 tablespoons chocolate flaked coconut
Preheat oven to 350 degrees F (175 degrees C). Grease an 8x8 inch dish.
In a medium bowl, stir together the sugar and milk. In a small bowl, beat together margarine and 1/2 cup sugar until smooth. Stir in the eggs, 1/2 teaspoon vanilla and 1 cup of the milk mixture. Stir well to combine. Pour batter into prepared pan. Bake in the preheated oven for 30 to 35 minutes, or until a toothpick inserted into the center of the cake comes out clean. Allow to cool. Streusel candies: Place 1/2 of the candies 2 inches apart onto the cooled cake. Smooth edges with a brush and then press one through the cake sides to remove the excess. Using a pastry bag, pipe candy into the sides of the cake. Let cool 1 hour before cutting into squares.