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Coconut-Pecan Filling and Frosting

by Lisa Shull
Course: dessert/Snack
Region: American
Ingredients:
  • 4 egg yolks
  • 1 can (12oz) evaporated milk
  • 1 1/2 tsp vanilla
  • 1 1/2 c sugar
  • 3/4 c butter or margarine
  • 7 oz (2 2/3cups) flaked coconut
  • 1 1/2 c chopped pecans

Prep: 20 min     Cook: 12 min     

Directions:
  1. Beat egg yolks , milk and vanilla in a large saucepan with whisk until well blended. Add sugar and butter; cook on Medium heat 12 min. or until thickened and golden brown, stirring constantly. Remove from heat.
  2. Add coconut and pecans; mix well. Cool to desired spreading consistency.
  • Makes about 4 1/2 cups; enough to frost tops of 3 (8-9") cake layers, tops of 2 (13x9") cakes or 36 cupcakes.
Made on a Mac

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