Coconut-pecan filling and frosting
2 Cups
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1 | cup | Evaporated milk or heavy |
| Cream | ||
| 1 | cup | Sugar |
| 3 | Egg yolks, slightly beaten | |
| ½ | cup | Butter or margarine |
| 1 | teaspoon | Vanilla |
| 1⅓ | cup | Shredded coconut |
| 1 | cup | Chopped pecans |
Directions
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 2½ 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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