Back to Coconut-Pecan Frosting

All Reviews for Coconut-Pecan Frosting

  • of Reviews

Reviews:

Most Helpful

Most Helpful

Most Positive

Least Positive

Newest

Gallery

Recipe Summary

Yield: Makes enough for one 9-inch 3-layer cake

Ingredients

Ingredient Checklist

3 large egg yolks

1 can (12 ounces) evaporated milk

1 1/4 cups packed light-brown sugar

1 1/2 sticks (12 tablespoons) unsalted butter, cut into small pieces and brought to room temperature

1 teaspoon pure vanilla extract

1/4 teaspoon salt

2 2/3 cups (7 ounces) sweetened flaked coconut

1 1/2 cups (6 ounces) pecans, toasted and coarsely chopped

Gallery

Recipe Summary

Yield: Makes enough for one 9-inch 3-layer cake

Recipe Summary

Yield: Makes enough for one 9-inch 3-layer cake

Recipe Summary

Yield: Makes enough for one 9-inch 3-layer cake

Yield: Makes enough for one 9-inch 3-layer cake

Makes enough for one 9-inch 3-layer cake

Ingredients

Ingredients

  • 3 large egg yolks
  • 1 can (12 ounces) evaporated milk
  • 1 1/4 cups packed light-brown sugar
  • 1 1/2 sticks (12 tablespoons) unsalted butter, cut into small pieces and brought to room temperature
  • 1 teaspoon pure vanilla extract
  • 1/4 teaspoon salt
  • 2 2/3 cups (7 ounces) sweetened flaked coconut
  • 1 1/2 cups (6 ounces) pecans, toasted and coarsely chopped

Directions

Combine egg yolks, evaporated milk, and brown sugar in a saucepan. Add butter, and cook over medium heat, stirring constantly, until thick, about 10 minutes. Pour through a fine sieve into a bowl.

Stir in vanilla, salt, coconut, and pecans. Let cool completely. Frosting can be refrigerated in an airtight container for up to 1 day; bring to room temperature before using.

Reviews (6)

Add Rating & Review

137 Ratings

5 star values:

                                  34

4 star values:

                                  32

3 star values:

                                  43

2 star values:

                                  20

1 star values:

                                  8

Reviews (6)

Add Rating & Review

137 Ratings

5 star values:

                                  34

4 star values:

                                  32

3 star values:

                                  43

2 star values:

                                  20

1 star values:

                                  8

Add Rating & Review

137 Ratings

5 star values:

                                  34

4 star values:

                                  32

3 star values:

                                  43

2 star values:

                                  20

1 star values:

                                  8

137 Ratings

5 star values:

                                  34

4 star values:

                                  32

3 star values:

                                  43

2 star values:

                                  20

1 star values:

                                  8

137 Ratings

5 star values:

                                  34

4 star values:

                                  32

3 star values:

                                  43

2 star values:

                                  20

1 star values:

                                  8
  • 5 star values:
  • 34
  • 4 star values:
  • 32
  • 3 star values:
  • 43
  • 2 star values:
  • 20
  • 1 star values:
  • 8

Martha Stewart Member

Rating: 5 stars

06/21/2014

                Made it just like the recipe said, and it came out perfect! The only problem was having enough left to put on the cake, as it was so good my dad wanted to eat it right out of the bowl. This will definitely be my go-to recipe for coconut pecan frosting in the future.

Martha Stewart Member

Rating: Unrated

07/23/2013

                I first made this recipe exactly according to directions and found it just too cloyingly sweet (maybe too much brown sugar?). So, I tried again but this time I substituted sweetened condensed milk for the evaporated milk, and opted for a combination of 1/2 cup light brown sugar and 1/2 cup caster sugar instead of the 1 1/4 cup of brown sugar the recipe called for and the frosting was just right. I had a hard time keeping the kids and the hubby from eating it while it cooled! Delicious!

Martha Stewart Member

Rating: Unrated

02/26/2012

                This recipe was good but not spectacular.  Would not make it again.  Would have preferred a more caramel flavour.  Suspect there was too much milk for the ratio of sugar and butter.  This is a similar recipe of my grandmother's:  2/3 c brown sugar, 1/4 c butter, 1/2 c coconut, 1/2 c walnuts, 2 tbsp milk.  Cook together 3 mins (until sugar dissolved), spread on cake and place under the broiler until slightly brown.  Enough icing for an 8 inch square cake.

Martha Stewart Member

Rating: Unrated

05/22/2011

                The frosting came out perfect! Spread perfect. A go to recipe. Was super easy.

Martha Stewart Member

Rating: Unrated

01/10/2011

                I actually had to use sweetened condensed milk as a substitute for the evaporated milk and brown sugar (after researching it), and the results were just fabulous!  Very tasty and the consistency was perfect.

Martha Stewart Member

Rating: Unrated

09/26/2010

                I loved the frosting and can't imagine ever buying a premade kind again! The recipe calls for toasting the pecans, which can cause a strong taste even if they're only lightly toasted. I think it's a case of personal preference whether or not you'll like the toasting, but it was a hit in my house!

Martha Stewart Member

Rating: 5 stars

06/21/2014

                Made it just like the recipe said, and it came out perfect! The only problem was having enough left to put on the cake, as it was so good my dad wanted to eat it right out of the bowl. This will definitely be my go-to recipe for coconut pecan frosting in the future.

Rating: 5 stars

Rating: Unrated

07/23/2013

                I first made this recipe exactly according to directions and found it just too cloyingly sweet (maybe too much brown sugar?). So, I tried again but this time I substituted sweetened condensed milk for the evaporated milk, and opted for a combination of 1/2 cup light brown sugar and 1/2 cup caster sugar instead of the 1 1/4 cup of brown sugar the recipe called for and the frosting was just right. I had a hard time keeping the kids and the hubby from eating it while it cooled! Delicious!

Rating: Unrated

Rating: Unrated

02/26/2012

                This recipe was good but not spectacular.  Would not make it again.  Would have preferred a more caramel flavour.  Suspect there was too much milk for the ratio of sugar and butter.  This is a similar recipe of my grandmother's:  2/3 c brown sugar, 1/4 c butter, 1/2 c coconut, 1/2 c walnuts, 2 tbsp milk.  Cook together 3 mins (until sugar dissolved), spread on cake and place under the broiler until slightly brown.  Enough icing for an 8 inch square cake.

Rating: Unrated

05/22/2011

                The frosting came out perfect! Spread perfect. A go to recipe. Was super easy.

Rating: Unrated

01/10/2011

                I actually had to use sweetened condensed milk as a substitute for the evaporated milk and brown sugar (after researching it), and the results were just fabulous!  Very tasty and the consistency was perfect.

Rating: Unrated

09/26/2010

                I loved the frosting and can't imagine ever buying a premade kind again! The recipe calls for toasting the pecans, which can cause a strong taste even if they're only lightly toasted. I think it's a case of personal preference whether or not you'll like the toasting, but it was a hit in my house!

All Reviews for Coconut-Pecan Frosting

  • of Reviews

Reviews:

Most Helpful

Most Helpful

Most Positive

Least Positive

Newest

All Reviews for Coconut-Pecan Frosting

  • of Reviews

Reviews:

Most Helpful

Most Helpful

Most Positive

Least Positive

Newest

Reviews:

Most Helpful

Most Helpful

Most Positive

Least Positive

Newest