on to GLORY.)

1/2 to 3/4 c. butter
1 c. shortening
1 c. sugar
1 (1 lb.) box light brown sugar
1 1/2 tsp. vanilla
5 eggs
3 1/3 c. sifted cake flour
1/2 tsp. baking powder
1 tsp. salt
1 c. evaporated milk
1 c. flaked coconut
1 c. chopped nuts

Cream butter and shortening; gradually add sugar and brown sugar, beating until light and fluffy. Blend in vanilla. Add eggs, one at a time, beating well after each addition. Sift together flour, baking powder and salt; add to creamed mixture alternately with evaporated milk, mixing well. Fold in coconut and nuts. Pour into a well greased and floured 10 inch tube pan. Bake at 325 degrees for 1 hour and 40 minutes or until done.

GLAZE:

1/3 c. butter
1 c. firmly packed light brown sugar
1/4 c. evaporated milk
1 tsp. vanilla

Melt butter over medium heat in saucepan; blend in sugar. Add milk and bring to rolling boil; boil 2 minutes. Turn off heat; cool. Add vanilla and beat until of spreading consistency.

WARNING ONE BITE LEADS TO THE UNCONTROLLABLE URGE FOR MORE.

Technical assistance provided by Ricky for sticking his hand in batter to check for the correct texture.