Martinsville Bulletin, Inc.
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204 Broad Street
Martinsville, Virginia 24115
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COCONUT PECAN FROSTING AND FILLING
Contributed by: Annie Washburn
1 1?2 (12-oz. cans) evaporated milk
1 cup light brown sugar
11?2 cups granulated sugar
11?2 cups butter
2 tsp. vanilla
6 egg yolks, slightly beaten
1 bag (14-oz.) shredded coconut
2 cups chopped pecans
Combine evaporated milk, sugars, butter and vanilla in a saucepan over medium heat. Bring to a full boil, stirring constantly.
Remove from heat (mixture may appear slightly curdled). Quickly stir small amount of hot mixture into beaten egg yolks, then add egg yolk mixture to saucepan and blend well.
Return mixture to a boil while stirring constantly.
Remove from heat and stir in coconut and pecans.
Let mixture cool to spreading consistency while beating occasionally.
(This recipe was contributed as part of a "Cook of the Week" feature.)