1 (12 ounce) can evaporated milk
1 1/2 cups sugar
3/4 cup butter
4 egg yolks, slightly beaten
1 1/2 teaspoons vanilla extract
1 (7 ounce) package shredded coconut (about 2-2/3 cups)
1 1/2 cups chopped pecans
- Place milk, sugar, butter, egg yolks and vanilla in large saucepan.
- Stirring constantly, cook on medium heat 12 minutes or until thickened and golden brown. (*Note: don't stop stirring or else the eggs with fry and you'll have pieces of egg that you have to spoon out in the end!)
- Remove from heat.
- Stir in coconut and pecans.
- Cool to room temperature and of spreading consistency.
- Spread the coconut-pecan frosting evenly with homemade chocolate frosting between each layer, over the top, and sides of whole cake where desired.
.JPG)
.jpg)
0 comments :
Post a Comment