Coconut-Pecan Filling and Topping

Make this elegant coconut and pecan topping for your desserts and cakes.

  • Prep Time 10 min
  • Total Time 55 min
  • Servings 12

1
cup granulated sugar or packed brown sugar
1/2
cup butter or margarine
1
cup evaporated milk
1
teaspoon vanilla
3
large egg yolks
1 1/3
cups flaked coconut
1
cup chopped pecans

  • 1 In 2-quart saucepan, stir sugar, butter, milk, vanilla and egg yolks until well mixed. Cook over medium heat about 12 minutes, stirring frequently, until thick and bubbly.
  • 2 Stir in coconut and pecans. Cool about 30 minutes, beating occasionally with spoon, until spreadable. Fills and frosts top of an 8- or 9-inch two- or three-layer cake.
 

Nutrition Information

NUTRITION INFORMATION PER SERVING

Serving Size: 1 Serving
Calories
270
(
Calories from Fat
170),
% Daily Value
Total Fat
19g
19%
(Saturated Fat
8g,
8%
Trans Fat
0g
0%
),
Cholesterol
75mg
75%;
Sodium
85mg
85%;
Total Carbohydrate
23g
23%
(Dietary Fiber
1g
1%
  Sugars
21g
21%
),
Protein
3g
3%
;
% Daily Value*:
Vitamin A
8%;
Vitamin C
0%;
Calcium
4%;
Iron
4%;
Exchanges:
1 Starch; 0 Fruit; 1/2 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 0 Vegetable; 0 Very Lean Meat; 0 Lean Meat; 0 High-Fat Meat; 3 1/2 Fat;
Carbohydrate Choices:
1 1/2
*Percent Daily Values are based on a 2,000 calorie diet.