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Cook'n with Betty Crocker 
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Coconut-Pecan Topping |
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Serves: 12 Print this RecipePrep: 10 min Cook: 12 min Cool: 30 min 12 TO 16 SERVINGS, ABOUT 3 CUPS 1 cup sugar 1/2 cup butter or margarine 1 cup evaporated milk 3 eggs yolks 1 1/3 cups flaked coconut 1 cup chopped pecans 1 teaspoon vanilla extract 1 Mix sugar, butter, milk and egg yolks in 2-quart saucepan. Cook over medium heat about 12 minutes, stirring occasionally, until thick. 2 Stir in coconut, pecans and vanilla. Cool about 30 minutes, beating occasionally with spoon, until spreadable. Generously frosts a 13 x 9-inch cake, or fills and frosts an 8- or 9-inch two- or three-layer cake. Betty's Tip Though this filling is traditionally used for German chocolate cake, it is also delicious on other cakes, including your favorite chocolate or white cake. Frost layer cakes only between the layers and on top, leaving the sides unfrosted. Mocha Mousse Cake with Chocolate Whipped Cream Topping From "Betty Crocker's Ultimate Cake Mix Cookbook." Text Copyright 2005 General Mills, Inc. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved. This recipe comes from the Cook'n collection. Try Cook'n for FREE!
Cream Cheese Frosting Vanilla Buttercream Frosting Whipped Cream Cheese Frosting Chocolate Ganache Creamy Chocolate Frosting Browned Butter Frosting Caramel Frosting Chocolate Glaze Easy Chocolate Glaze Vanilla Glaze Easy Vanilla Glaze Coconut-Pecan Topping Chocolate Whipped Cream Topping ALL DEC'ED OUT Sweetened Whipped Cream |
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