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"No man in the world has more courage than the man who can stop after eating one peanut."--Channing Pollock

COCONUT-PECAN FROSTING - Janet Combs Kaufman Recipe

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This recipe for COCONUT-PECAN FROSTING - Janet Combs Kaufman is from SISTERS' HERITAGE COOKBOOK, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
1 can Evaporated Milk
1 1/2 c. Sugar
3/4 c. Butter
4 Egg Yolks
1 1/2 tsp. Vanilla Extract
1 7 oz. Pkg. Flake Coconut (About 2 2/3 cups)
1 1/2 c. 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 gold brown, stirring constantly. Remove from heat. Add coconut and pecans; mix well. Cool to room temperature and of desired spreading consistency.

Makes enough icing to fill and frost top of 3-layer cake.
Number Of Servings:
Number Of Servings:
4 1/2 Cups
Preparation Time:
Preparation Time:
30 Minutes
Personal Notes:
Personal Notes:
The only icing for German Chocolate Cake.

 

 

 

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