"The tradition of Italian cooking is that of the matriarch. This is the cooking of grandma. She didn't waste time thinking too much about the celery. She got the best celery she could and then she dealt with it."--Mario Batali

Coconut Pecan Frosting Recipe

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This recipe for Coconut Pecan Frosting, by , is from The Mary Avalon Armstong Hendley Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Valerie Harbin
Added: Sunday, February 20, 2005

Category:
Category:

Ingredients:  
Ingredients:  
1 12 Ounce Can Evaporated Milk
1 1/2 Cups Sugar
3/4 Cup Butter or Margarine
4 Egg Yolks, Slightly Beaten
1 1/2 Teaspoons Vanilla
1 7 Ounce Package of Flake Coconut
1 1/2 Cups Chopped Pecans

Directions:
Directions:
Stir milk, sugar, butter, egg yolks and vanilla in large saucepan.

Stirring constantly, cook on medium heat for approximately 12 minutes or until thickened and golden brown.

Remove from heat.

Stir in coconut and pecans.

Cool to room temperature and of spreading consistency.

Ice tops only of the cake layers.

 

 

 

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