Coconut Pecan Frosting

Name: Coconut Pecan Frosting
Cuisine: American
Ingredients: 2 cups chopped pecans; 1 (12 oz.) can evaporated milk; 1 1/2 cups sugar; 3/4 cup butter; 6 egg yolks, lightly beaten; 2 cups sweetened flaked coconut; 1 1/2 teaspoon vanilla extract

breadnnbutter @Breadnnbutter

This goes with my German Chocolate Cake. I made 1 1/2 batch to make sure that I could cover the whole cake.

breadnnbutter @Breadnnbutter

This goes with my German Chocolate Cake. I made 1 1/2 batch to make sure that I could cover the whole cake.

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Ingredients

2 cupschopped pecans
1 (12 oz.)can evaporated milk
1 1/2 cupssugar
3/4 cupbutter
6egg yolks, lightly beaten
2 cupssweetened flaked coconut
1 1/2 teaspoonvanilla extract

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Steps

1

Preheat oven to 350°. Bake pecans in a single layer in a shallow pan 8 to 10 minutes or until toasted and fragrant, stirring halfway through. Cool completely (about 20 minutes).
2

Meanwhile, cook evaporated milk, sugar, butter, and egg yolks in a heavy 3-qt. saucepan over medium heat, stirring constantly, 3 to 4 minutes or until butter melts and sugar dissolves. Cook, stirring constantly, 12 to 14 minutes or until mixture becomes a light caramel color, is bubbling, and reaches a pudding-like thickness.
3

Remove pan from heat; stir in coconut, vanilla, and pecans. Transfer mixture to a bowl. Let stand, stirring occasionally, 45 minutes or until cooled and spreading consistency.
4

Let it cool and then place in the refrigerator for 4 to 6 hours or longer.