Icing for Cake or Cupcakes
12 ounce can evaporated milk
2 - 2 1/2
sweetened flaked coconut
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