COCONUT-PECAN FILLING & FROSTING |
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A heavenly icing for any type of cake. |
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| 1 cup | Evaporated milk or heavy cream | 250 mL | |
| 1 cup | Sugar | 250 mL | |
| 3 | Egg yolks, slightly beaten | 3 | |
| 1/2 cup | Butter or margarine | 125 mL | |
| 1 tsp | Vanilla | 5 mL | |
| 1-1/3 cups | Shredded Coconut | 325 mL | |
| 1 cup | Chopped Pecans | 250 mL | |
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| Combine milk, sugar, egg yolks, butter and vanilla in a saucepan. Cook over medium heat, stirring constantly until mixture thickens, about 12 minutes. Remove from heat. Add coconut and pecans. Cool until thick for spreading, beating occasionally. Makes 2-1/2 cups or enough to cover tops of three 9 inch layers. | |||