Coconut-Pecan Frosting

Made it just like the recipe said, and it came out perfect! The only problem was having enough left to put on the cake, as it was so good my dad wanted to eat it right out of the bowl. This will definitely be my go-to recipe for coconut pecan frosting in the future.

I first made this recipe exactly according to directions and found it just too cloyingly sweet (maybe too much brown sugar?). So, I tried again but this time I substituted sweetened condensed milk for the evaporated milk, and opted for a combination of 1/2 cup light brown sugar and 1/2 cup caster sugar instead of the 1 1/4 cup of brown sugar the recipe called for and the frosting was just right. I had a hard time keeping the kids and the hubby from eating it while it cooled! Delicious!

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!