Coconut Carrot Casserole

I have not tried this recipe. I'm posting this for safe keeping. I got this recipe from Taste Of Home The Best Of Country Cooking 2005. I plan to use Splenda and Splenda brown sugar.

• Ready In: 50 mins
• Serves: 6-8

Ingredients

• 1⁄4 cup butter, softened
• 1⁄2 cup sugar
• 2  eggs
• 1⁄3 cup milk
• 1  teaspoon vanilla extract
• 48  ounces  sliced carrots, drained and mashed (16oz each can)
• 1⁄2 cup flaked coconut

• Topping

• 1⁄2 cup  packed brown sugar
• 1⁄2 cup  chopped pecans
• 1⁄4 cup all-purpose flour
• 2  tablespoons butter, melted

Directions

1. In a mixing bowl, cream butter and sugar. Add eggs, milk, vanilla and carrots; mix well. Stir in coconut.
2. Pour into a greased 2-quart baking dish. Combine topping ingredients; sprinkle over the top. Bake, uncovered, at 350 for 35-40 minutes or until golden brown and bubbly.