4 whole white squash
4 tbsp. butter
1 1/2 c. sugar
2 eggs
2 tsp. vanilla extract
3/4 c. evaporated milk
1 c. flour
3 tsp. baking powder
Dash of salt
1 (3 1/2 oz.) can coconut (optional)

Peel squash and cut in pieces. Remove as many seeds as possible. Place in saucepan with enough water to cover. Boil until tender. Drain squash. Mash with fork. Add sugar and butter while still warm. Mix and then add eggs and vanilla, and balance of ingredients. Put in a greased baking dish. Bake at 325 degrees for 30 minutes or until brown.