"Food is an important part of a balanced diet."--Fran Lebowitz

COCONUT-PECAN FROSTING - Janet Combs Kaufman Recipe

  Tried it? Rate this Recipe:
 

 

This recipe for COCONUT-PECAN FROSTING - Janet Combs Kaufman, by , is from SISTERS' HERITAGE COOKBOOK, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  

Added: Saturday, January 31, 2009

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.

 

 

 

Learn more about the process to create a cookbook -- or
Start your own personal family cookbook right now!  Here's to good eating!

Search for more great recipes here from over 500,000 in our family cookbooks!

 

Bookmark and Share

 

 

168W  

Cookbooks are great for Holiday Gifts, Wedding Gifts, Bridal Shower ideas and Family Reunions!

*Recipes and photos entered into the Family Cookbook Project are provided by the submitting contributors. All rights are retained by the contributor. Please contact us if you believe copyright violations have occurred.


Search for more great recipes here from over 500,000 in our family cookbooks!