Photo: David Holifield
Estimated Nutrition (whole recipe, rough)
1148
Calories
30g
Protein
55g
Fat
131g
Carbs
What these numbers assume — 9 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Flour | 1 cup (125g) all-purpose | 455 |
| Coconut | 1/2 cup shredded (40g) | 283 |
| Milk | 1 cup (244ml) whole | 149 |
| Butter | 1 tbsp (14g) | 102 |
| Egg | 1 large egg (50g) | 78 |
| Sugar | 1 tbsp (12.5g) granulated | 49 |
| Pecan | 1 half (4g) | 20 |
| Vanilla | 1 tsp extract (4ml) | 12 |
| Salt | 1 tsp (6g) | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- 4 eggs
- 2 cups sugar
- 1/2 cup brown sugar
- 1 stick margarine
- 1/2 cup Crisco
- 2 1/2 cups flour
- 1/4 t. salt
- 1 t. baking powder
- 1 cup whole sweet milk
- 1 can Angel flake coconut
- 1 cup pecans
- 1 t. vanilla
Directions
1
Cream eggs, sugar and shortening.
2
Mix dry ingredients and add alternately with milk.
3
Fold in coconut, pecans and vanilla.
4
Bake 1 hour and 15 minutes or 1 1/2 hours at 350.
5
note: This recipe doesn't specify the pan size, but I'm thinking it's probably a loaf pan, greased and floured.
6
Source: Dean and Alice Crawley
Recipe sourced from
fandom