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Coconut-Pecan Filling and Frosting
Coconut-Pecan Filling and Frosting

Coconut-Pecan Filling and Frosting

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Cook Minutes 20 Min
Prep : 20 Min
This frosting is perfect on a layered chocolate cake. (Bet you didn't think we could improve on good old chocolate cake!)
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36 Servings
Servings
Original recipe yields 36 Servings
This tool adjusts ingredient amounts only, not method or nutrition information. Additional changes to equipment, baking times, etc. may be needed for recipe success.
4 egg yolks
1-1/3 cups canned evaporated milk
1-1/2 tsp. vanilla
1-1/2 cups sugar
3/4 cup butter
2-2/3 cups sweetened flaked coconut
1-1/2 cups chopped pecans
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How do I make it ?
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Step 1
Beat egg yolks, milk and vanilla in large saucepan with whisk until blended. Add sugar and butter; cook on medium heat 12 min. or until thickened and golden brown, stirring constantly. Remove from heat.
Step 2
Add coconut and nuts; mix well. Cool to desired spreading consistency.
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Note
This recipe makes 4-1/2 cups frosting or enough to frost top and sides of 3 (8- or 9-inch) cake layers, tops of 2 (13x9-inch) cakes or 3 dozen cupcakes.
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How to Use Leftover Canned Evaporated Milk
Store leftover evaporated milk in tightly covered container in refrigerator up to 1 week. Then, use instead of regular milk in your favourite egg or casserole recipes.
NutritionTitleCont_Left-Bracket
Nutrition
Calories
150
Calories From Fat
0
% Daily Value
Fat 10 g
Saturated fat 5 g
25 %
Cholesterol 35 mg
Sodium 55 mg
2 %
Carbohydrate 13 g
Fibre 1 g
Sugars 12 g
Protein 2 g
Vitamin A
4 %
Vitamin C
0 %
Calcium
2 %
Iron
2 %
Servings
36 servings, 2 Tbsp. (30 mL) each
Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.
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