Coconut-Pecan Filling and Frosting

20 36 servings, 2 Tbsp. (30 mL) each
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36 servings, 2 Tbsp. (30 mL) each

This frosting is perfect on a layered chocolate cake. (Bet you didn't think we could improve on good old chocolate cake!)

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What You Need

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Make It

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  • Beat egg yolks, milk and vanilla in large saucepan with whisk until blended. Add sugar and butter; cook on medium heat 12 min. or until thickened and golden brown, stirring constantly. Remove from heat.
  • Add coconut and nuts; mix well. Cool to desired spreading consistency.


This recipe makes 4-1/2 cups frosting or enough to frost top and sides of 3 (8- or 9-inch) cake layers, tops of 2 (13x9-inch) cakes or 3 dozen cupcakes.

How to Use Leftover Canned Evaporated Milk

Store leftover evaporated milk in tightly covered container in refrigerator up to 1 week. Then, use instead of regular milk in your favourite egg or casserole recipes.


  • 36 servings, 2 Tbsp. (30 mL) each

Nutritional Information

Serving Size 36 servings, 2 Tbsp. (30 mL) each
Calories 150
% Daily Value
Total fat 10g
Saturated fat 5g
Cholesterol 35mg
Sodium 55mg
Carbohydrate 13g
Dietary fibre 1g
Sugars 12g
Protein 2g
Vitamin A 4 %DV
Vitamin C 0 %DV
Calcium 2 %DV
Iron 2 %DV

* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.

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