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Coconut Pecan Topping Recipe

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This recipe for Coconut Pecan Topping, by , is from Salem United Methodist Church Cookbook , one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Hill, Karen
Added: Saturday, July 29, 2006

Category:
Category:

Ingredients:  
Ingredients:  
2/3 cup sugar
2/3 cup evaporated milk
2 egg yolks
1/3 cup Crisco shortening
1/2 tsp vanilla
1-1/3 cups (3 1/2 oz can) flaked coconut
1 cup chopped pecans

Directions:
Directions:
In a medium sauce pan combine sugar, evaporated milk, egg yolks, and shortening. Cook and stir over medium heat until mixture comes to a boil. Remove from the heat. Stir in vanilla, coconut and pecans. Cool 15 minutes. Spread only between layers and on top of prepared cake.

Personal Notes:
Personal Notes:
Topping for German Chocolate Cake

 

 

 

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