“I made that when I was a youngster,” my friend Marie said as we talked in the aisle of the supermarket where I had gone to buy ingredients for Joyce Tonroy’s Ugly Duckling Cake.
The supermarket aisles are my primary social gathering spot. Marie and I have known each other since our children were in school together years ago and have remained friends.
“It is good,” Marie said, and when I had baked and tasted it, I agreed with her. Some of the old things (such as the Ten Commandments and the U.S. Constitution) are still good — including Ugly Duckling Cake.
“When you make it,” Marie suggested, “poke holes in the top with a fork so the topping will fall down into the cake.”
This cake is easily made, and I thank Joyce for letting us use it. The recipe is from the cookbook published in 2001 by the young women of Crescent Baptist Church, Columbia. The church is part of the Columbia Metro Association.
Rev. Lee Butler has served as pastor since 2012. Established in the 1930s, the church offers Sunday morning and evening worship, Sunday school, Wednesday night prayer service and Bible study, WMU, youth programs, and a monthly breakfast program for adults.
Joyce and her husband, Jerry, have been members of Crescent Hill for more than 20 years, moving here from Indiana for him to accept a civil service position at Fort Jackson. Later, their son Matthew and his wife, Stephanie, joined them.
Joyce — who enjoys walking for both exercise and good health — also enjoys collecting cookbooks. This recipe, however, is from her sister, who made it for her children.
This cake is good served warm or cold, and will carry well to those family gatherings that will begin soon. It keeps well, and Marie and I agree that it will be a good choice any day for your family or this weekend for … Sunday Dinner.
Ugly Duckling Cake
1 package yellow cake mix
4 eggs
1 small package instant vanilla or lemon pudding mix
1 15-ounce can fruit cocktail, including juice
1 cup flaked coconut
¼ cup cooking oil
½ cup brown sugar
Topping:
1 stick butter or margarine
½ cup sugar
½ cup cream
1 cup flaked coconut
Grease and line with paper a 13×9-inch baking pan. Set aside. Heat oven to 325 degrees.
Mix together with a mixer the cake mix, instant pudding, eggs, coconut, oil and fruit cocktail until well blended. Pour into prepared pan and sprinkle with the brown sugar. Bake 45-55 minutes.
To make the topping, melt the margarine or butter over medium heat, add the sugar and cream, and bring to a boil. Cook two minutes. Stir in the remaining cup of coconut. Pour topping on cake while cake is still warm.
Leave cake in the baking dish; cut into squares and serve warm or cold.