Fruit Cocktail Cake Icing

GrandmaIsCooking's Note:

I made only a couple changes to this recipe I adopted from the RecipeZaar account in February 2005. I increased the butter from 3/4 to 1 cup, changed the milk from canned evaporated milk (which I am not terribly fond of) to regular whole milk, and decreased the amount of milk from 1 cup to 3/4 cup (the additional 1/4 cup butter makes up the difference). This delicious topping is the perfect topping for Fruit Cocktail Cake.

• Total Time: 20 mins
• Prep Time: 10 mins
• Cook Time: 10 mins

Ingredients:

Servings: 12

• 1 ½ cups sugar
• 1 cup butter
• ½ cup pecans
• ½ cup coconut
• ¾ cup whole milk

Directions:

1. Mix sugar, butter, and milk in a heavy saucepan (2 quarts or larger) and bring to a boil over medium heat, stirring constantly, then boil for 5 minutes while you continue to stir.
2. Remove from heat and add pecans and coconut, then immediately pour hot mixture over cake (cooled or uncooled).
3. Note: frosting will be thin, so the liquid can be absorbed by the cake; only the coconut and a thin glaze will be left on top of the cake; the rest will soak into the cake--This is the only frosting you will want to use over Fruit Cocktail Cake (Fruit Cocktail Cake)!

Reviews

[LadyMaryKate12]

One word describes this and the cake WOW

[Chef #1058874]

This icing was great. Really saved the cake, which was almost a flop. I used fat free evaporated milk since I don't keep whole on hand. Worked beautifully.

[Chabear01]

This is a must for the Fruit Cocktail Cake, but I am going to make sure to use it on some of the other sheet cakes I make. I think it would give a nice rich chocolate cake a German Chocolate look and taste.