Altoona, Pennsylvania

I make this all the time, but use 1/4 c. butter or margarine, 1/3 c. light karo syrup and 4 c. confectioners sugar. It is sweet enough without adding more brown sugar. Just smash it all together and pat down in an 8" by 8" pan. No cooking, and so easy, can even add some crushed peanuts or even use crunchy peanut butter. Still need the 1 t. vanilla, and can even add a dash of salt if desired. Easy and delish.

Got RAVED reviews at Thanksgiving today!!! This cake is the exact recipe on the back of the Baker's german chocolate box, but this is the filling recipe on the back of the box. I recommend you use it as it makes for more (quite enough) filling: 4 egg yolks 1 can (12 oz.) evaporated milk 1-1/2 tsp. vanilla 1-1/2 cups sugar 3/4 cup (1-1/2 sticks) butter or margarine 1 pkg. (7 oz.) BAKER'S ANGEL FLAKE Coconut (about 2-2/3 cups) 1-1/2 cups PLANTERS Chopped Pecans

I didn't put any whipped topping or toasted coconut on top. I doubled the recipe--cooked it all at once (as directed) in a big pot on the stove. I used 1/4 cup cornstarch and 1/2 cup flour mixed as the thickening. I happened to have a can of coconut milk and a can of coconut sugar on hand. I used about 2 cups coconut milk, 2 and 1/2 cups of 2% milk and 1 and 1/2 cups of heavy whipping cream (remember, I doubled the recipe). I used 2 cups of coconut sugar. Followed everything else to a "T"! Perfect. People who don't like coconut very much and my husband who normally doen't go for cream pies when there is other stuff around (I made this in addition to about 5 other desserts for thanksgiving) LOVED it. I think the coconut milk and sugar really added to the over all "coconuttyness." ENJOY!