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Coconut-Pecan Frosting

A nutty coconut frosting that’s surprisingly not overly sweet.
Prep Time30 minutes
Cook Time12 minutes
Total Time12 minutes
Course: Icing for Cake or Cupcakes
Cuisine: American
Keyword: coconut, pecan, topping
Servings: 36 Cupcakes
Calories: 167kcal
Author: Tricia

Ingredients

  • 2 cups chopped pecans, toasted
  • 1 12 ounce can evaporated milk
  • 1 ½ cups sugar
  • ¾ cup unsalted butter
  • 6 egg yolks, lightly beaten
  • 2 - 2 ½ cups sweetened flaked coconut
  • 1 ½ teaspoons pure vanilla extract
  • Cherries for garnish if desired

Instructions

  • To toast the pecans, spread in a single layer on a baking sheet.  Bake in a preheated 350°F oven for about 8 minutes.  Remove to a bowl to cool while preparing the frosting.
  • In a large heavy-bottom saucepan combine the evaporated milk, sugar, butter and egg yolks. Cook, stirring constantly, over medium heat until the butter is melted and the sugar dissolved.
  • Keep cooking and stirring for approximately 12 minutes until the mixture bubbles and has turned a light caramel color.  The mixture should thicken like warm pudding.
  • Remove the pan from the heat and stir in the vanilla, pecans and coconut.  Pour the frosting into a large clean mixing bowl and allow it to cool for about 45 minutes or until spreading consistency.
  • Makes enough frosting to generously cover 36 cupcakes.

Notes

  • Recipe adapted from a October 2011 Southern Living Magazine
Nutrition information is calculated using an ingredient database and should be considered an estimate. When multiple ingredient alternatives are given, the first listed is calculated for nutrition. Garnishes and optional ingredients are not included.
 
 

Nutrition

Calories: 167kcal | Carbohydrates: 15g | Protein: 1g | Fat: 12g | Saturated Fat: 6g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 4g | Trans Fat: 1g | Cholesterol: 43mg | Sodium: 32mg | Potassium: 68mg | Fiber: 2g | Sugar: 13g | Vitamin A: 165IU | Vitamin C: 1mg | Calcium: 11mg | Iron: 1mg