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This recipe is from Shirley McNevich's Mom's Best Recipes Vol 2. Published here with her permission.

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475 - Coconut Pecan Frosting/Icing

(by Shirley McNevich)

1 cup Carnation evaporated milk
1 cup white sugar
3 egg yolks
1/2 cup butter
1 tsp. vanilla
1 1/3 cups Baker's angelflake coconut
1 cup chopped pecans

In a saucepan over medium heat, add evaporated milk, white sugar, egg yolks, butter, and vanilla. Cook and stir until it thickens (about 12 minutes)--stir constantly. Remove from stove and add the coconut and chopped pecans--stir with a spoon until thick enough to spread.

 

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• prev: 474 - Copper Pennies
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• next: 476 - German Chocolate Cake

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cooking, recipes, cake, pie, icing, frosting, fudge, bread, entree, candy, side dish, pudding, cookies, beverage, dessert, soup, food