2 sticks soft butter
1/2 c. brown sugar
4 eggs
1 tsp. baking powder
1 sm. can coconut
2 c. sugar
1 tsp. vanilla
2 1/2 c. plain flour
1 lg. can evaporated milk
1 c. chopped pecans

Mix butter and sugars together; add vanilla. Add eggs, one at a time, beating well after each one. Sift together the flour and baking powder. Add alternately with the canned milk. Stir in coconut and pecans. Pour into a greased and floured tube pan. Bake at 350 degrees for approximately 1 hour or until toothpick inserted in the middle comes out clean. This is a very moist cake and will stay moist for at least a week. It also gets better the longer it sets.