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Coconut-Pecan Filling and Topping

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By Betty Crocker Kitchens
Updated Oct 6, 2010
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Make this elegant coconut and pecan topping for your desserts and cakes.

Coconut-Pecan Filling and Topping

  • Prep Time 10 min
  • Total 55 min
  • Servings 12
  • Ingredients 7
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Ingredients

  • 1 cup granulated sugar or packed brown sugar
  • 1/2 cup butter or margarine
  • 1 cup evaporated milk
  • 1 teaspoon vanilla
  • 3 large egg yolks
  • 1 1/3 cups flaked coconut
  • 1 cup chopped pecans

Instructions

  • Step 
    1
    In 2-quart saucepan, stir sugar, butter, milk, vanilla and egg yolks until well mixed. Cook over medium heat about 12 minutes, stirring frequently, until thick and bubbly.
  • Step 
    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.

Nutrition

270 Calories
19g Total Fat
3g Protein
23g Total Carbohydrate
21g Sugars

Nutrition Facts

Serving Size: 1 Serving
Calories
270
Calories from Fat
170
Total Fat
19g
29%
Saturated Fat
8g
38%
Trans Fat
0g
Cholesterol
75mg
25%
Sodium
85mg
3%
Potassium
100mg
3%
Total Carbohydrate
23g
8%
Dietary Fiber
1g
5%
Sugars
21g
Protein
3g
% Daily Value*:
Vitamin A
8%
8%
Vitamin C
0%
0%
Calcium
4%
4%
Iron
4%
4%
Exchanges:
1 Starch; 0 Fruit; 1/2 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 0 Vegetable; 0 Very Lean Meat; 0 Lean Meat; 0 High-Fat Meat; 3 1/2 Fat;
Carbohydrate Choice
1 1/2
*Percent Daily Values are based on a 2,000 calorie diet.
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