Coconut-pecan Filling & Frosting Recipe
Yield: 2 CupsRecipe by luhu.jp
Ingredients:
1 cup: Evaporated milk or heavy,
Cream,
1 cup: Sugar,
3: Egg yolks, slightly beaten
1/2 cup: Butter or margarine,
1 tsp: Vanilla,
1 1/3 cup: Shredded coconut,
1 cup: Chopped pecans,
Directions:
Combine milk, sugar, egg yolks, butter and vanilla in a saucepan.
Cook over medium heat, stirring constantly until mixture thickens,
about 12 minutes. Remove from heat. Add coconut and pecans. Cool
until of spreading consistency, beating occasionally.
Makes 2 1/2 cups or enough to cover the tops of 3 9-inch layers. For
thinner frosting, use only 2 egg yolks.
Source from luhu.jp
Cook over medium heat, stirring constantly until mixture thickens,
about 12 minutes. Remove from heat. Add coconut and pecans. Cool
until of spreading consistency, beating occasionally.
Makes 2 1/2 cups or enough to cover the tops of 3 9-inch layers. For
thinner frosting, use only 2 egg yolks.
Source from luhu.jp
Tags
Cakes