Serves: 12
1. Mix sugar, butter, milk, vanilla and egg yolks in 2-quart saucepan. Cook over medium heat about 12 minutes, stirring occasionally, until thick.
2. Stir in coconut and pecans. Cool about 30 minutes, beating occasionally with spoon, until spreadable. Fills and frosts top of an 8- or 9-inch two- or three-layer cake.
*Do not use vegetable oil spreads.
NUTRITION FACTS: 1 Serving Calories 280 (Calories from Fat 170) Fat 19g (Saturated 9g) Cholesterol 75mg Sodium 100mg Carbohydrate 25g (Dietary Fiber 1g) Protein 3g % DAILY VALUE: Vitamin A 10% Vitamin C 0% Calcium 6% Iron 2% DIET EXCHANGES: 1 Starch 1 1/2 Fruit 3 Fat
From "Betty Crocker's Complete Cookbook, Everything You Need to Know to Cook Today, 9th Edition." Text Copyright 2000 General Mills, Inc. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.
This Coconut-Pecan Filling and Topping recipe is from the Betty Crocker's Cookbook, 9th Edition Cookbook. Download this Cookbook today.
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