COCONUT-PECAN FILLING & FROSTING

A heavenly icing for any type of cake.

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

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.

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