Coconut-Pecan Frosting
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Martha Stewart Living, August 2007
- Yield Makes enough for one 9-inch 3-layer cake
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Ingredients
- 3 large egg yolks
- 1 can (12 ounces) evaporated milk
- 1 1/4 cups packed light-brown sugar
- 1 1/2 sticks (12 tablespoons) unsalted butter, cut into small pieces and brought to room temperature
- 1 teaspoon pure vanilla extract
- 1/4 teaspoon salt
- 2 2/3 cups (7 ounces) sweetened flaked coconut
- 1 1/2 cups (6 ounces) pecans, toasted and coarsely chopped
Directions
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Combine egg yolks, evaporated milk, and brown sugar in a saucepan. Add butter, and cook over medium heat, stirring constantly, until thick, about 10 minutes. Pour through a fine sieve into a bowl.
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Stir in vanilla, salt, coconut, and pecans. Let cool completely. Frosting can be refrigerated in an airtight container for up to 1 day; bring to room temperature before using.
This recipe was good but not spectacular. Would not make it again. Would have preferred a more caramel flavour. Suspect there was too much milk for the ratio of sugar and butter. This is a similar recipe of my grandmother's: 2/3 c brown sugar, 1/4 c butter, 1/2 c coconut, 1/2 c walnuts, 2 tbsp milk. Cook together 3 mins (until sugar dissolved), spread on cake and place under the broiler until slightly brown. Enough icing for an 8 inch square cake.
The frosting came out perfect! Spread perfect. A go to recipe. Was super easy.
I actually had to use sweetened condensed milk as a substitute for the evaporated milk and brown sugar (after researching it), and the results were just fabulous! Very tasty and the consistency was perfect.
I loved the frosting and can't imagine ever buying a premade kind again! The recipe calls for toasting the pecans, which can cause a strong taste even if they're only lightly toasted. I think it's a case of personal preference whether or not you'll like the toasting, but it was a hit in my house!