"Everything I eat has been proved by some doctor or other to be a deadly poison, and everything I don't eat has been proved to be indispensable for life. But I go marching on."--George Bernard Shaw

Coconut-Pecan Filling and Frosting Recipe

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This recipe for Coconut-Pecan Filling and Frosting, by , is from Cooking From The Heart, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Lois Cooper
Added: Tuesday, October 7, 2008

Category:
Category:

Ingredients:  
Ingredients:  
1 can evaporated milk (12 ounces)
1-1/2 cups sugar
3/4 cup butter (1-1/2 sticks) or margarine
4 egg yolks, slightly beaten
1-1/2 tsp vanilla
1 package Bakers angel flake coconut (about 2- 2/3 cups)
1-1/2 cups pecans, chopped

Directions:
Directions:
Mix milk, sugar, butter, egg yolks, and vanilla in large saucepan. Cook on medium heat 12 minutes or until thickened and golden brown, stirring constantly. Remove from heat.

Add coconuts and pecans. Mix well. Cool to room temperature and desired spreading consistency. Makes about 4-1/2 cups or enough to fill and frost top of 3-layer cake or frost tops of 2 9x13 cakes or 24 cupcakes.

 

 

 

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