Coconut Pecan Frosting

Coconut Pecan Frosting

Susan C
Edited on Aug 09, 2009

Delicious icing for cakes or brownies, and very good over ice cream.


3 egg yolks
1-2/3 c. granulated sugar
12 oz. Carnation evaporated milk
1/2 stick, or 1/4 cup butter, softened
1 teaspoon vanilla extract
3-1/2 to 4 cups sweetened flaked coconut
1 cup whole or pieces pecans


In a cold medium saucepan, beat egg yolks and sugar until very light. Gently whisk in milk, and heat on low until mixture is very warm but not boiling. Beat in butter, and heat until bubbly and thickened, stirring thoroughly so it does not stick. This will take 7-8 minutes over low heat. Remove from heat, stir in vanilla, then coconut and pecans. Frost cake while icing is still warm. Garnish with a chocolate shaving or two, for a special touch. Plenty to ice one 8-9 inch layer cake, 24 cupcakes, a 13 X 9 pan of brownies, or 12 ice cream sundaes. Refrigerate leftovers, well covered, and use within 2-3 days.

Not a NESTLÉ®-tested recipe.

Baker's Comments

Show Us How You Made It


    Select Recipe Types

    Clear All
    • Breads, Muffins & Pastries
    • Cakes & Cupcakes
    • Candy & Fudge
    • Cheesecakes
    • Cookies/Brownies/Bars
    • Custards, Puddings & Mousse
    • Kid-Friendly
    • Pies & Tarts
    • Beverages
    • Breakfast/Brunch
    • Dips/Sauces/Fondues
    • Casseroles
    • Side Dishes
    • Soups
    • Christmas & Hanukah
    • Valentine's Day
    • Cinco de Mayo
    • Easter
    • Independence Day & Memorial Day
    • Mother's Day
    • St. Patrick's Day
    • Summer Picnics
    • Halloween
    • Thanksgiving

    Find Recipes

    Your Selections

    Join For Free Become a Very Best Baker

    VBB Members can:

    • Share, rate & review recipes
    • Print exclusive coupons
    • Chat in the Forums
    Join Now

    Got a Question? Chat Live Now

    Mon - Fri 8AM - 8PM ET

    Our VeryBestBaking experts are specially trained to help you with recipes. We offer great tips and advice too!

    Start Chat Now