Coconut-pecan Filling And Frosting
| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Dairy, Eggs | Cakes | 2 | Cups | |
INGREDIENTS
| 1 | c | Evaporated milk or heavy |
| Cream | ||
| 1 | c | Sugar |
| 3 | Egg yolks, slightly beaten | |
| 1/2 | c | Butter or margarine |
| 1 | t | Vanilla |
| 1 1/3 | c | Shredded coconut |
| 1 | c | Chopped pecans |
INSTRUCTIONS
Combine milk, sugar, egg yolks, butter and vanilla in a saucepan. Cook over medium heat, stirring constantly until mixture thickens, about 12 minutes. Remove from heat. Add coconut and pecans. Cool until of spreading consistency, beating occasionally. Makes 2 1/2 cups or enough to cover the tops of 3 9-inch layers. For thinner frosting, use only 2 egg yolks. From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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Nutrition (calculated from recipe ingredients)
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Calories: 1480
Calories From Fat: 906
Total Fat: 105.2g
Cholesterol: 277mg
Sodium: 513mg
Potassium: 446.3mg
Carbohydrates: 134.7g
Fiber: 10.1g
Sugar: 120.5g
Protein: 10.7g