1 c. flour
1 tsp. baking powder
1/2 tsp. salt
2 eggs
1 c. sugar (white)
1/2 c. milk
1 tbsp. butter
1 tsp. vanilla

TOPPING:

5 tbsp. brown sugar
3 tbsp. milk
3 tbsp. butter
1/2 c. shredded coconut
1/2 c. pecans

Beat eggs together in large mixing bowl. Gradually add sugar, beat until fluffy. Sift flour, salt and baking powder together and gradually add it to egg mixture. Beat until all dry ingredients are blended in. Heat milk and butter to boiling point in small saucepan. Pour into batter. Add vanilla and beat slightly. Pour into greased 11 x 7 inch glass dish; bake at 350 degrees for 30 minutes.

TOPPING:

In small saucepan, melt butter. Add milk and brown sugar. Stir until all are melted and well mixed. Add coconut and pecans. Stir until moistened. Remove from heat, spread warm topping on cooled cake.