Carrot Coconut Cake

3 md s, slices

1 1 inch square orange peel

1 c Orange juice

1/4 c Cooking oil

1 pk Yellow cake mix

3 Eggs

1 1/3 c Coconut

3/4 c Brown sugar

3/4 c Chopped pecans

1/3 c Milk

1/4 c Butter or margarine

-melted 1 ts Vanilla

Combine carrots, orange peel, juice and oil in a blender container or food processor bowl. Cover and blend or process until carrots are finely chopped. In a large mixer bow combine carrot mixture, cake mix and eggs. Beat just until blended. Beat on medium speed for 2 minutes, scraping sides occasionally. Turn batter into a greased and floured 13x9x2 inch baking pan. Bake in 350 oven for 35 to 40 minutes or until a wooden toothpick inserted in the center comes out clean. Remove from oven. Turn oven to broil. Combine coconut, brown sugar and pecans. Stir in milk, butter and vanilla. Using the back of a spoon or small spatula, quickly spread coconut topping over hot cake in pan. Broil cake 4 to 5 inches from heat for 2 to 3 minutes or until coconut topping is golden brown. Serve warm or cool.
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