Coconut-Pecan Frosting
Recipe from Better Homes and Gardens New Cook Book, 10th Edition (1989), page 90. Vision transcription from the scanned page; needs review.
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Ingredients
- 1 egg
- 1 5-ounce can (2/3 cup) evaporated milk
- 2/3 cup sugar
- 1/4 cup margarine or butter
- 1 1/3 cups flaked coconut
- 1/2 cup chopped pecans
Instructions
- In a saucepan beat egg slightly. Stir in milk, sugar, and margarine. Cook and stir over medium heat about 12 minutes or till thickened and bubbly.
- Stir in coconut and pecans. Cool thoroughly. Spread on cake. Frosts top of one 13x9-inch cake or tops of two 8- or 9-inch cake layers.
Source and image provenance
Historical recipe source: Better Homes and Gardens New Cook Book, 10th Edition (1989), Meredith Corporation. View the cited page at the Internet Archive.
Image credit: Image attribution: "Tops of Choc Fudge Cupcakes with Coconut Pecan Frosting" by fifikins; license: CC BY 2.0 (https://creativecommons.org/licenses/by/2.0/); source: https://www.flickr.com/photos/25925793@N00/5046790714. Cropped/resized.
Community edition: The recipe was transcribed and formatted for interoperability with Nextcloud Cookbook. Review the historical scan before relying on measurements or instructions.