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5 from 1 vote

Coconut-Pecan Frosting

Coconut and toasted pecans in a caramel frosting.
Prep Time10 mins
Cook Time15 mins
Course: Dessert
Cuisine: American
Servings: 16
Calories: 415kcal
Author: Judy Purcell


  • 1           cup  sugar
  • 1           cup  evaporated milk
  • 1/2       cup  butter
  • 3           large egg yolks
  • 1 1/2     cups  flaked coconut
  • 1 1/4     cups  pecans coarsely chopped
  • 1            teaspoon  vanilla


  • In 2-quart saucepan, mix sugar, evaporated milk, butter and eggs yolks and cook over medium heat, while stirring, until mixture begins to bubble, approximately 12 minutes. Remove from heat and set aside.
  • Mix coconut and pecans in a large bowl to break up any clumps of coconut. Pour caramel sauce over pecans and coconut, add vanilla, and stir until it reaches spreading consistency (it will thicken as it cools). Cool completely before frosting cake.


Note: Pecan pieces can be toasted in a 350° oven for 5 minutes until aromatic, before adding to the frosting, if desired.


Calories: 415kcal | Carbohydrates: 24g | Protein: 5g | Fat: 36g | Saturated Fat: 19g | Cholesterol: 55mg | Sodium: 78mg | Potassium: 244mg | Fiber: 5g | Sugar: 19g | Vitamin A: 276IU | Vitamin C: 1mg | Calcium: 63mg | Iron: 1mg