1 c. evaporated milk
1/4 c. butter (no butter)
1/2 c. nuts
3 c. white sugar
1 (12 oz.) pkg. dates (chopped fine)
1/2 c. coconut

Cook milk, sugar and butter to soft ball stage - 245 degrees on candy thermometer, add dates. Cook and stir until mixture leaves side of pan. Remove from heat and beat until almost creamy. Add nuts and coconut and stir until stiff. Mold into loaf, wrap in damp cloth and store in refrigerator then slice. Keeps indefinitely in cool place.