1 1/2 c. persimmons, strained
2 c. light brown sugar
1 c. sweet milk
1 c. raisins
1 c. maraschino cherries, cut fine
1 tsp. cinnamon
2 eggs
2 sticks butter
2 c. self rising flour
1 c. coconut
1 c. pecans

Sift all dry ingredients together. Cream butter, sugar, eggs, persimmons, alternate with flour and milk. Last fold in pecans, raisins, cherries, and coconut. Pour in 3 greased cake pans and bake 45 minutes at 350 degrees.

ICING:

1 stick butter, melted
1 tsp. vanilla
3 c. powdered sugar
2 1/2 tbsp. flour
1/2 c. sweet milk

Mix flour, butter; add milk and vanilla and sugar. Boil 1 minute over very low heat, stirring constantly. Let cool and ice cake.