Coconut-Pecan Filling and Frosting
by Lisa Shull
Course: dessert/SnackRegion: 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:
- 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.
- 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.