Coconut-Pecan Topping

Serves: 12
Total Calories: 284


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.

From "Betty Crocker's Ultimate Cake Mix Cookbook." Text Copyright 2004 General Mills, Inc. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.

Nutritional Facts:

Serves: 12
Total Calories: 284
Calories from Fat: 179

This Coconut-Pecan Topping recipe is from the Betty Crocker Ultimate Cake Mix Cookbook Cookbook. Download this Cookbook today.

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