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Coconut-Pecan Frosting

Coconut-Pecan Frosting

Use this frosting on our Chocolate Cake.

Martha Stewart Living, August 2007 http://www.marthastewart.com/338835/coconut-pecan-frosting
3.575
Rated
71.5100(41)41
  • Yield Makes enough for one 9-inch 3-layer cake

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

  1. 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.
  2. 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.

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