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Coconut-Pecan Frosting

Prep Time30 mins
Cook Time12 mins
Total Time12 mins
Course: Icing for Cake or Cupcakes
Author: Tricia


  • 2 cups chopped pecans toasted
  • 1 12 ounce can evaporated milk
  • 1 1/2 cups sugar
  • 3/4 cup unsalted butter
  • 6 egg yolks, lightly beaten
  • 2 - 2 1/2 cups sweetened flaked coconut
  • 1 1/2 teaspoons pure vanilla extract
  • Cherries for garnish if desired


  • To toast the pecans, spread in a single layer on a baking sheet.  Bake in a preheated 350 degree 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.


Recipe adapted from a October 2011 Southern Living Magazine