Coconut Pecan Frosting
Frosting recipe from Martha Stewart
Ingredients
- 3 large egg yolks
- 1 can 12 ounces evaporated milk
- 1 1/4 cups light brown sugar
- 1 1/2 sticks 9 12 Tablespoons unsalted butter, cut into small pieces and brought to room temperature
- 1 teaspoon vanilla extract
- 1/4 teaspoon slat
- 2 2/3 cups 7 ounces sweetened flaked coconut
- 1 1/2 cups 6 ounces pecans, toasted and coarsely chopped
Instructions
- Combine egg yolks, evaporated milk and brown sugar in a saucepan.
- Add butter and cook over medium heat, stirring constantly, until thick, about 10 minutes. Pour through a fine sieve into a bowl.
- Stir in vanilla, salt, coconut and pecans. Let cool completely.
- Frosting can be refrigerated in an airtight container for up to 1 day; bring to room temperature before frosting cake.