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Coconut-Pecan Filling and Topping

  • Prep 10 min
  • Total 0 min
  • Ingredients 7
  • Servings 12

Ingredients

1
cup granulated sugar or packed brown sugar
1/2
cup butter or margarine
1
cup evaporated milk
1
teaspoon vanilla
3
large egg yolks
1 1/3
cups flaked coconut
1
cup chopped pecans

Nutrition Information

NUTRITION INFORMATION PER SERVING

Serving Size: 1 Serving
Calories
270
Calories from Fat
170
% Daily Value
Total Fat
19g
29%
Saturated Fat
8g
38%
Trans Fat
0g
Cholesterol
75mg
25%
Sodium
85mg
3%
Potassium
100mg
3%
Total Carbohydrate
23g
8%
Dietary Fiber
1g
5%
Sugars
21g
Protein
3g
% Daily Value*:
Vitamin A
8%
8%
Vitamin C
0%
0%
Calcium
4%
4%
Iron
4%
4%
Exchanges:
1 Starch; 0 Fruit; 1/2 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 0 Vegetable; 0 Very Lean Meat; 0 Lean Meat; 0 High-Fat Meat; 3 1/2 Fat;
Carbohydrate Choice
1 1/2
*Percent Daily Values are based on a 2,000 calorie diet.

Expert Tips

Although this filling is traditionally used for German Chocolate Cake (page 102), it is also delicious on other cakes. Frost layer cakes only between the layers and on top, leaving the sides unfrosted.

Directions

  • 1 In 2-quart saucepan, stir sugar, butter, milk, vanilla and egg yolks until well mixed. Cook over medium heat about 12 minutes, stirring frequently, until thick and bubbly.
  • 2 Stir in coconut and pecans. Cool about 30 minutes, beating occasionally with spoon, until spreadable. Fills and frosts top of an 8- or 9-inch two- or three-layer cake.

Although this filling is traditionally used for German Chocolate Cake (page 102), it is also delicious on other cakes. Frost layer cakes only between the layers and on top, leaving the sides unfrosted.

Rate and Comment

Although this filling is traditionally used for German Chocolate Cake (page 102), it is also delicious on other cakes. Frost layer cakes only between the layers and on top, leaving the sides unfrosted.