1 cup milk
1/2 cup white sugar
1 teaspoon vanilla extract
1 egg
1/2 cup flaked coconut
1 (1 ounce) square lemon
1/2 cup pecans
1/2 cup dried cranberries
1/4 cup butter
1/4 cup nonfat evaporated milk
1 pinch salt
2 eggs
1/2 cup white sugar
1/2 cup chopped pecans
1/2 cup chopped dried cranberries
1/4 cup butter
1/4 cup nonfat evaporated milk
1 pinch salt
Preheat oven to 350 degrees F (175 degrees C). In a large bowl, combine milk, sugar, and vanilla extract. Beat until well blended. Gradually stir in egg, coconut, lemon, pecans, and cranberries.
Divide batter evenly between prepared baking dish, top with pudding mix, and bake in preheated oven for 60 minutes, until a toothpick inserted into center of the cake comes out clean. Allow to cool before serving.