Coconut-pecan Filling & Frostingcakes 1 cup evaporated milk or heavy 1 cream 1 cup sugar 3 egg yolks, slightly beaten 1/2 cup butter or margarine 1 teaspoon vanilla 1 1/3 cup shredded coconut 1 cup chopped pecans 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. |
