Coffee Cake Originally published May 1975
Ingredients
- 2 sticks margarine
- 1 cup sugar
- 1 egg
- 1 cup graham cracker crumbs
- ½ cup milk
- 1 cup chopped pecans
- 1 cup coconut
- As many whole graham crackers as needed
Icing
- ¾ stick margarine
- 2 cups confectionary sugar
- 1 tablespoon milk
- ½ teaspoon vanilla flavoring
Directions
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Line the bottom of a 9 x 13-inch pan with whole graham crackers.
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Melt margarine over low flame.
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Beat egg, milk and sugar together and mix with melted margarine. (Be sure to pour mixture into the butter and not other way around).
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Bring mixture to boil and remove from heat.
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Add nuts, coconut and graham crackers. Pour into pan and spread. Top with another layer of whole graham crackers.
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For the icing, cream magarine and sugar; combine all ingredients and beat until smooth. Ice cake while still hot and chill for about 2 hours. Cut into 1-inch squares.
