2 c. flour
1 1/2 c. sugar
2 tsp. baking soda
1 tsp. cinnamon
1/4 tsp. salt
1 lg. (29 oz.) can sliced peaches
1 c. pecans

Sift dry ingredients. Gently fold in peaches and pecans. Pour into 9 1/4 x 13 x 2 inch greased and floured pan. Bake at 325 degrees for 30 to 40 minutes or until tested done.

SAUCE:

1 stick butter
3/4 c. sugar
1 pkg. chopped pecans
1/2 c. Milnot
1 c. coconut
1 tsp. vanilla

Melt butter; add sugar and Milnot. Boil gently for 5 minutes. Add coconut, vanilla, and pecans. Cool to lukewarm and pour over cake. Serve warm.