Ingredients coconut pecan filling and frosting
1 can (12 oz.) evaporated milk
1 1/2 cup sugar
3/4 cup butter
4 egg yolks slightly beaten
1 1/2 tsp vanilla
1 packages (7 oz.) Coconut (about 2 2/3 cups)
1 1/2 cup chopped Pecans
how to make coconut pecan filling and frosting
Mix milk, sugar, butter, egg yolks and vanilla in large saucepan. Cook on medium heat 12 minute or until thickened and golden brown, stirring constantly. Remove from heat.
Add coconut and pecans; mix well. Cool to room temperature and of desired spreading consistency. Makes about 4-1/2 cups or enough to fill and frost top of 3 layer cake or 24 cupcakes.
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