Coconut pecan frosting

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Total Time
17mins
Prep
5 mins
Cook
12 mins

Recipe came fom the Baker's German Chocolate wrapper..In the early 80's..I think??

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Ingredients

Nutrition

Directions

  1. Combine 1 cup evaporated milk, 1 cup sugar, 3 slightly beaten egg yolks, 1/2 cup butter or margarine and 1 teaspoon vanilla.
  2. Cook and stir over medium heat until thickened, about 12 minutes.
  3. Add 1 1/3 cups Baker's Angel Flake Coconut and 1 cup chopped pecans.
  4. Cool until thick enough to spread, beating occasionally.
  5. Makes 2 1/2 cups.
Most Helpful

5 5

I used this to frost coconut cupcakes. I was delicious. It had been a long time since I have had anything with this type of icing. I am not sure what the correct culinary term is, but this Is an excellent change from a traditional butter cream. It was so easy to make and so easy to spread. I used half and half instead of evaporated milk and that worked just fine. This is for the real coconut lover.

5 5

This is fabulous! Decadent and can make a boxed german chocolate cake taste like heaven!

5 5

Although the directions are different, the ingredient list is the same as the recipe in my Betty Crocker cookbook. I made it for the first time yesterday and it was AMAZING. I'm fighting the urge to make more!