1 lb. pkg. coconut or 1 whole coconut
1 lb. pitted dates
1 lb. pecans
1/2 lb. candied cherries
1/2 lb. candied pineapple
2 cans Bordens Eagle Brand milk

Chop dates, pecans, cherries and pineapple. Add to coconut and pour over all ingredients the 2 cans of milk and mix well. Let mixture set in crock bowl overnight.

Line bottom of stem cake pan with wax paper. Pack mixture in pan and bake 1 hour and 15 minutes at 300 degrees. Loosen around edge of pan and stem with knife and turn out on plate. 4 cups is 1 pound of pecans, shelled.