Before I give you the cake recipe, I have a hint should you ever misplace one sock.
I was having a hard time matching socks. Charles came up with the idea we could buy all the same color, same design and my problems would be solved. He bought six pair of blue and six pair of brown socks, all the same design. The only problem now is I can’t tell blue from brown. So, Charles has to match the socks.

Two weeks ago he lost one blue sock. I told him that it would show up one day in the leg of his pants, but hopefully not while he is in the pulpit.

Last Sunday as we were dressing for church he found his blue sock, not in the pants’ leg, but in his pocket. That is one for the books.

I bought two frozen pie crust and a package of angel coconut about four weeks ago to make a coconut pie, but never got around to it. I have a new and easy coconut cake made by Hattie Martin I will share with you.

Hattie’s’ Coconut Cake
• 1 box of your favorite yellow cake mix
• 1 can sweetened condensed milk
• 12 ounce carton whipped topping
• 1 package coconut

Bake the cake in a loaf pan according to the directions on the package. When the cake is done take a drinking straw and punch holes all over the cake while it is still warm in the pan. Pour the can of sweetened condensed milk all over the cake. When the cake has cooled mix coconut in the whipped topping and spread over the cake.
Sprinkle coconut on the topping. That’s it. She didn’t say just how much coconut to mix in the topping so do your own thing.

That didn’t take long. I still have coconut left so I might as well tell you how to make the pie.

Truet Obrien’s Coconut pie

• 1 cooked 9 inch pie shell
• 1 cup sugar
• 1/4 tablespoon salt
• 1 tablespoon butter or oleo
• 3 tablespoons cornstarch
• 3 beaten egg yolks
• 2 cups scalded milk
• 3/4 cup coconut
• 1 teaspoon vanilla

Combine sugar, salt and cornstarch with butter or oleo. Blend thoroughly, stir in egg yolks, gradually add milk, stirring constantly cook over low heat until thick and smooth. Remove from heat and add vanilla and coconut. Cool without stirring. Pour into crust and top with meringue and brown in hot oven until golden brown.

Beat 3 egg whites until stiff. Add seven teaspoons sugar; add one teaspoon of vanilla. Beat well until it peaks. Spread on top of pie and brown in hot oven.
Both are Gooder’n Syrup. Von