This frosting is rich and so delicious that I’m frequently tempted to eat it without the cake. I manage to resist but not without significant effort. (It’s possible that I may sneak a spoonful or two, though)
- ½ cup butter
- 1 cup evaporated milk
- 1 cup sugar
- 3 large egg yolks
- ¼ teaspoon salt
- 1 ½ teaspoons vanilla
- 1 1/3 cups grated coconut
- 1 cup pecans, finely chopped (5 ounces)
- In a medium saucepan, over low heat, melt butter. Add evaporated milk, sugar, egg yolks, and salt. Increase heat to medium-high, and whisk constantly until mixture bubbles and thickens.
- Remove from heat, and stir in vanilla. Add coconut and pecans, and mix well. Cool completely.
- Spread between layers and on top of cake.
Preheat oven to 350 degrees.
Arrange in a single layer on a baking sheet
7.5 ounces pecan halves
Bake for 10 minutes to lightly roast.
Cool completely.
(If you’re planning on dipping some in chocolate, or using some plain ones, for decoration, add that many more to the pan.)
In a medium saucepan, over low heat, melt
¾ cup butter
Then add
1 ¼ cup evaporated milk
1 ½ cup sugar
5 large egg yolks
¼ teaspoon salt
Increase heat to medium-high, and whisk constantly until mixture bubbles and thickens.
Remove from heat, and stir in
2 teaspoons vanilla
Now add
2 cups grated coconut (7 ounces)
1 ½ cups pecans, finely chopped (7.5 ounces)
Mix well, and cool completely.
Spread on cake.
Garnish top with plain pecans or some that have been dipped in chocolate.
Here’s how to make chocolate-dipped pecans: Start by tempering some chocolate. If you don’t know how to do it, this little tutorial will show you. Then …
Dip each pecan half in the tempered chocolate, and …
… place on a parchment-lined pan to set. Keep it at room temperature. (This could take several hours.)
When the chocolate has set, arrange them on top of your cake.