COCONUT PECAN FROSTING

Ingredients

Ingredient Weight Measure Issue
MILK,NONFAT,DRY 6-5/8 oz 2-3/4 cup
WATER,WARM 2 lbs 3-3/4 cup
BUTTER 1-1/4 lbs 2-1/2 cup
EGGS,WHOLE,FROZEN 8-5/8 oz 1 cup
SUGAR,GRANULATED 1-3/4 lbs 1 qts
EXTRACT,VANILLA 5/8 oz 1 tbsp
PECANS,CHOPPED 1 lbs
COCONUT,PREPARED,SWEETENED FLAKES 1-1/4 lbs 1 qts 2 cup

Method

1 Reconstitute milk.
2 Add butter, eggs and sugar to milk; blend well.
3 Cook mixture over low heat stirring constantly about 15 minutes until thickened and just begins to bubble around edge. Remove
from heat.
4 Add vanilla, nuts and coconut. Stir to mix thoroughly.
5 Chill thoroughly, about 1 hour, before spreading on cooled cakes. Refrigerate cakes after frosting.

Nutrition

Calories Carbohydrates Protein Fat Cholesterol Sodium Calcium
14029 cal 1269 g 152 g 978 g 2326 mg 7540 mg 2852 mg

Portion

3 Quarts

Yield

100


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