Coconut Pecan Icing

May 29, 2012

This is the best coconut pecan icing or filling you will ever make or eat or share with friends and family.  This is a cooked icing and will thicken as it cools so don’t worry about it being on the thin side when your finish making it .. it will  be perfect when it is allowed to chill in the refrigerator for a few hours.

In a saucepan melt:

6 ounces unsalted butter softened


1 1/2 cups heavy cream

1 cup firmly packed brown sugar

4 egg yolks

Whisk altogether and cook this mixture until it reaches a temperature of about 160 degrees F or until it thickens enough to coat the back of a wooden spoon and running a finger across the spoon will leave a track.

Remove from the heat and add:

2 1/2 cups sweetened flaked coconut

2 1/2 cups chopped pecans

2 teaspoons pure vanilla extract

Pour into a clean container that has a tight fitting lid.  Cool with lid off the container and then refrigerate with a lid on.  It will thicken as it cools.

This filling is good in chocolate cake as for a German Chocolate Cake.


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