Coconut Pecan Frosting
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Coconut Pecan Frosting
  Coconut    Frosting    Pecans  
Last updated 6/12/2012 1:17:07 AM. Recipe ID 47328. Report a problem with this recipe.
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      Title: Coconut pecan frosting
 Categories: 
      Yield: 100 Servings
 
  3 3/4 c  WATER; WARM
  1 1/4 lb BUTTER PRINT SURE
      8    EGGS SHELL
      5    EGGS SHELL
    3/4 lb MILK; DRY NON-FAT L HEAT
      1 lb COCONUT SWEETNED PRE
      1 lb PECANS; SHELL 1 LB
  1 3/4 lb SUGAR; GRANULATED 10 LB
      4 ts IMITATION VANILLA
 
  1.  RECONSTITUTE MILK.
  
  2.  ADD BUTTER, EGGS AND SUGAR TO MILK; BLEND WELL.
  
  3.  COOK MIXTURE OVER LOW HEAT STIRRING CONSTANTLY ABOUT 15 MINUTES
  UNTIL THICKENED AND JUST BEGINS TO BUBBLE AROUND EDGE. REMOVE FROM
  HEAT.
  
  4.  ADD VANILLA, NUTS AND COCONUT. STIR TO MIX THOROUGHLY.
  
  5.  CHILL THOROUGHLY (ABOUT 1 HOUR) BEFORE SPREADING ON COOLED CAKES.
  
  NOTE:  1.  FROSTING MAY BE SPREAD ON GERMAN CHOCOLATE CAKE OR POUND
  CAKE.
  
  NOTE:  2.  ONCE CAKES ARE FROSTED, REFRIGERATE UNTIL READY TO SERVE.
  
  Recipe Number: G03300
  
  SERVING SIZE: 2 TABLESPO
  
  From the  (actually used today!).




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Recipe ID 47328 (Apr 03, 2005)

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