Recipe by Melissa Spangler
I cheat by baking the cake from a box, but nobody will ever know it's not homemade when you use this recipe. I usually double this recipe for a 9" cake. My husband's very favorite.
Top Review by sansy
I used this recipe because I had the condensed milk available, and not the evaporated. Even though I was negligent and left it to cook the first couple of minutes without constant stirring it still tasted great. There is a little bit of cooked yolk flecks here and there, but doesnt change the flavor. JUst the presentation. So try this easy recipe, but have all your ingredients ready (like all good cooks should).
- 1 (14 ounce) can condensed milk
- 3 egg yolks
- 1⁄2 cup butter
- 1 1⁄3 cups coconut
- 1 cup pecans, chopped
- 1 teaspoon vanilla
Directions See How It's Made
- Cook the condensed milk, egg yolks and butter for about 10 minutes over medium heat in a 2 qt heavy saucepan, stirring constantly until bubbly.
- Remove from heat and stir in the coconut, pecans, and vanilla.
- Allow to cool for about 15 minutes before spreading on cake.