Coconut and Pecan Icing

    (112)
    20 min

    A super-creamy icing, which is a cinch to make. It's flavoured with pecans, coconut and vanilla. Spread over any cake of your choice. It goes particulary well with chocolate cake.


    98 people made this

    Ingredients
    Makes: 1 cake's topping and filling

    • 1 (397g) tin sweetened condensed milk
    • 3 egg yolks
    • 110g butter
    • 100g desiccated coconut
    • 110g chopped pecans
    • 1 teaspoon vanilla extract

    Method
    Prep:10min  ›  Cook:10min  ›  Ready in:20min 

    1. In a heavy 2 litre saucepan over medium heat, cook the condensed milk, egg yolks and butter 10 minutes, stirring constantly, until bubbly. Remove from heat and stir in the coconut, pecans and vanilla.
    2. Allow to cool for 15 minutes before spreading on cake.

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    Reviews & ratings
    Average global rating:
    (112)

    Reviews in English (99)

    jammydodger
    0

    A very nice recipe, perfect amount to fill and cover a 2 layer cake :-) I added a small can of coconut cream which made it even creamier!  -  28 Mar 2012

    by
    76

    YUM! But really, how can you go wrong with coconut and pecans! As another reviewer stated, don't be put off by the odd macaroni and cheese-like odor while you're cooking this up. You'll smell the difference immediately when you add the coconut and pecans. Important to note - when cooking with eggs, unless you want scrambled egg bits in your frosting, I would highly recommend heating the butter and condensed milk in the saucepan first, then slowly incorporating a small amount of the hot butter/milk mixture(about 1/2 cup) into your egg yolks in a small bowl, whisking while you add. Once you do that, add your egg mixture into the saucepan. You should be able to avoid cooked egg bits with this method.  -  07 Feb 2008  (Review from Allrecipes US | Canada)

    by
    47

    By far THE best German chocolate cake topping I have ever tried. This is a keeper. SIDE NOTE: I stuck the frosting in the freezer for about 10 minutes after cooking, and it spread perfectly!NEWLY ADDED: 01/01/2009 I have never made this recipe with the egg yolks. It works great drizzled over a bundt cake...just let it cool for a few minutes. If it is too runny, add more coconut! Enjoy!  -  24 Jun 2006  (Review from Allrecipes US | Canada)

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