Instructions:

Dry Coconut-Pecan Frosting

The substitution for the dry coconut-pecan frosting according to the March 1995 Bake-Off Classic Cookbook is as follows:

1/2 cup all-purpose flour
1 cup coconut
3/4 cup firmly packed brown sugar
1/2 cup chopped pecans
3 tablespoons butter or margarine

In medium bowl, combine flour, coconut, brown sugar and pecans; mix well. Using fork or pastry blender, cut in margarine or butter.