Total Time
25mins
Prep 10 mins
Cook 15 mins

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.

Ingredients Nutrition

Directions

  1. Put butter in a sauce pan and let it melt.
  2. Add milk, sugar, vanilla and whisk in egg yolks.
  3. Cook and stir over medium heat until mixture starts to bubble and then cook for about nine (9) minutes stirring constantly.
  4. Pour over coconut and pecans and mix.
  5. I usually put the nuts and coconut in a metal bowl and then poor the hot mixture over them to help with cooling.
  6. 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.
  7. I find that box cakes are just fine for this.
Most Helpful

5 5

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 :)

5 5

Excellent icing! The only additional thing I would point out is that the canned milk in the recipe is evaporated milk. Thanks!

5 5

Awesome icing! Did not have the condensed milk, so I substituted half & half and it turned out fine. I made a box mix, but will make my own next time. The icing way outdid the cake. Found I had plenty of frosting for a generous middle and top layer icing. Even though I put the finished icing in the fridge for 40 minutes, there is no way it would be think enough to ice the sides, which is really not needed anyway.