Coconut-Pecan Filling and Frosting

Submitted by Banriona

"This recipe came from the package of Baker's German's brand sweet chocolate bar. Recommended for use with German's Sweet Chocolate Cake."

 

• Ready In: 17mins
• Ingredients: 7
• Yields: 4 1/2 cup
• Serves: 16-24

ingredients

• 1 (12 ounce) can evaporated milk
• 1 1⁄2 cups sugar
• 3⁄4 cup butter
• 4 egg yolks, slightly beaten
• 1 1⁄2 teaspoons vanilla
• 1 (7 ounce) package baker's angel flake coconut
• 1 1⁄2 cups Planters pecans, chopped

directions

1. Mix milk, sugar, butter, egg yolks and vanilla in large saucepan. Cook on medium heat 12 minutes or until thickened and golden brown, stirring constantly. Remove from heat.
2. Add coconut and pecans; mix well. Cool to room temperature and of desired spreading consistency.
3. Makes about 4 1/2 cups or enough to fill and frost top of 9" 3 layer cake, or frost tops of 3 (13x9) cakes or 24 cupcakes.