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Coconut-Pecan Filling and Topping

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  • Prep 10 min
  • Total 0 min
  • Ingredients 7
  • Servings 12
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Although this filling is traditionally used for German Chocolate Cake (page 102), it is also delicious on other cakes. Frost layer cakes only between the layers and on top, leaving the sides unfrosted.
by Qué Rica Vida Cocina
Updated Feb 24, 2010
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Ingredients

  • 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

Directions

  •  
    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

270 Calories, 19g Total Fat, 3g Protein, 23g Total Carbohydrate, 21g Sugars

Nutrition Facts

Serving Size: 1 Serving
Calories
270
Calories from Fat
170
Total Fat
19g
29%
Saturated Fat
8g
38%
Trans Fat
0g
Cholesterol
75mg
25%
Sodium
85mg
3%
Potassium
100mg
3%
Total Carbohydrate
23g
8%
Dietary Fiber
1g
5%
Sugars
21g
Protein
3g
% Daily Value*:
Vitamin A
8%
8%
Vitamin C
0%
0%
Calcium
4%
4%
Iron
4%
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 Choice
1 1/2
*Percent Daily Values are based on a 2,000 calorie diet.

More About This Recipe

  • Although this filling is traditionally used for German Chocolate Cake (page 102), it is also delicious on other cakes. Frost layer cakes only between the layers and on top, leaving the sides unfrosted.
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