Prep 10 mins
Cook 10 mins
This recipe was given to me in 1981 by a little french lady who told me this was a secret family recipe. I used it for years as a filling for the wedding cakes I made. It just can't be beat.
- 1 cup granulated sugar
- 1 cup evaporated milk
- 1 cup chopped pecans
- 1 cup grated coconut
- 1⁄2 cup butter
- Cook the butter, sugar and milk in a saucepan until thick.
- Add pecans until of a thick consistency.
- Cool and spread between the layers to be frosted.
- The filling will harden as it cools.