BANANA COCONUT CRUNCH CAKE

1 Pack Deluxe Banana Cake Mix
1 (4)oz. Pack Instant Banana Pudding
1 (16)oz. Can Fruit Cocktail with juice
4 Eggs
1/4 Cup Oil
1 Cup Coconut
1/2 Cup Pecans, chopped
1/2 Cup Brown Sugar, firmly packed

Glaze:
3/4 Cup Granulated Sugar
1/2 Cup Butter or Marg.
1/2 Cup Evaporated Milk
11/2 Cup Coconut

Combine first 5 ings. Beat at medium speeed for 4 minutes. Stir in coconut. Pour into a sprayed 13 x 9 pan. Combine pecans and brown sugar in small bowl and stir until well mixed. Sprinkle over batter. Bake at 350 for 45 to 50 minutes.

Glaze:
Combine sugar, butter and evaporated milk in saucepan. Bring to a boil and cook for 2 minutes while stirring. Remove from heat and stir in the coconut. Pour over warm cake.

GINGERBREAD PANCAKES

This recipe makes 6 pancakes.

1 CUP FLOUR
1/2 TEASPOON SALT
1/2 TEASPOON BAKING SODA
1 TABLESPOON SUGAR
1 TEASPOON BAKING POWDER
1 TEASPOON GROUND GINGER
1/2 TEASPOON CINNAMON
DASH OF GOURND CLOVES
1 TABLESPOON MOLASSES
1 TABLESPOON VEG. OIL
1 CUP BUTTERMILK
1 EGG, SLIGHTLY BEATEN

In a large bowl combine all the dry ings. In a small bowl wisk the molasses, oil, buttermilk and egg. Slowly pour the liquid mixture into the flour mixture and stir until they are combined. Lightly grease a griddle or pan over medium heat and pour the pancake mixture on it. Cook each pancake for about 3 minutes on each side.