Coconut Pecan Frosting

There is only one reason in my opinion to ever eat a chocolate cake – and that reason is this frosting.  It doesn’t get any better than this.  I like to spice my frosting up a little with some adult flavouring, and that just doesn’t blend in well if you try to add it to the Betty Crocker tubs at the store.  Plus, making your own frosting is sooo much easier and on the plus side, you know what is in it.


CIMG3051Ingredients

1 14 oz can sweetened condensed milk

1 Tablespoon cornstarch

1 cup granulated sugar

3 egg yolks

1 teaspoon vanilla extract

1 teaspoon dark rum

1/2 cup butter*

1 1/2 cup shaved coconut

1 cup pecan meat, minced finely

* Margarine is NOT butter

  • Over low to medium heat in a heavy saucepan, combine milk and cornstarch, stirring thoroughly.
  • Once powder is thoroughly dissolved, add in sugar, egg yolks, vanilla and rum.
  • Whisk continuously over low to medium heat until it begins to thicken.  Do not allow to boil, simmering is as hot as you should let this get.
  • Add in butter, coconut and nut meat and remove from heat.
  • Allow to co0l before topping the cake.

CIMG3050CIMG3064

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One Comment to “Coconut Pecan Frosting”

  1. To answer a question sent via email in case others are curious as well, if you need to thicken the frosting, add cornstarch by 1/4 teaspoon. A little bit goes a long way, so don’t overdo it. And keep in mind, that as the frosting cools it will thicken.

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