Recipe by Jo McClanahan
This is a recipe from my mom and the cake has always been a real hit when I make it. I do double this when I make it as I like a lot of icing on my cake.
Top Review by Meghan Williams
Delicious! After reading reviews I was concerned about it being too thick and cut the cooking time short a bit... I wish I hadn't. But still it was VERY good and easy to make. I did use it on a cake made from a mix but you wouldn't know - it's was wonderful - the homemade icing made all the difference! I did find this to be enough to ice a 9x13" pan, but would double the recipe if doing layers. I'll be using this recipe again. Thank you :)
- 1 cup canned evaporated milk
- 1 cup sugar
- 3 egg yolks, slightly mixed with a whisk
- 1⁄2 cup butter (real butter)
- 1 teaspoon vanilla
- 1 1⁄2 cups coconut
- 1 cup chopped pecans
Directions See How It's Made
- Put butter in a sauce pan and let it melt.
- Add milk, sugar, vanilla and whisk in egg yolks.
- Cook and stir over medium heat until mixture starts to bubble and then cook for about nine (9) minutes stirring constantly.
- Pour over coconut and pecans and mix.
- I usually put the nuts and coconut in a metal bowl and then poor the hot mixture over them to help with cooling.
- If you are in a hurry, put the mixture in the refrigerator stirring occasionally until it is cool and thick enough to ice your cake.
- I find that box cakes are just fine for this.