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| Nutrition Facts | ||
|---|---|---|
|
Serving Size 1 cake 580g Recipe makes 1 cake) |
||
| Calories 2139 | ||
| Calories from Fat 1248 | (58%) | |
| Amount Per Serving | %DV | |
| Total Fat 138.8g | 213% | |
| Saturated Fat 73.5g | 367% | |
| Monounsaturated Fat 41.6g | ||
| Polyunsaturated Fat 15.0g | ||
| Trans Fat 0.0g | ||
| Cholesterol 382mg | 127% | |
| Sodium 861mg | 35% | |
| Potassium 1179mg | 33% | |
| Total Carbohydrate 211.8g | 70% | |
| Dietary Fiber 10.0g | 40% | |
| Sugars 184.4g | ||
| Protein 27.0g | 54% | |
Ingredients
-
1 (6 ounce) can evaporated milk
- 2/3 cup sugar
- 1/4 cup butter or margarine
- 1 slightly beaten egg
- 1 teaspoon vanilla
- 1 1/2 cups flaked coconut
- 1/2 cup chopped pecans
- salt
Directions
1
Combine first four ingredients and a dash of salt.2
Cook and stir over medium heat until mixture thickens and bubbles, about 12 minutes.3
Cool slightly; add remaining ingredients.4
Cool.5
Frosts two 8-inch layers or one 9x13-inch cake.
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- Course > Desserts > Cakes > Fillings & Frostings
- Cuisine > European > Western > German
- Preparation > Time to Make > < 15 mins
Featured Reviews for This Recipe
From: Erica Kaye
On Sep 1, 2009
Delicious and easy to make! I made this for my dad's birthday and it was a big hit. I doubled the recipe to fill a three layer cake and cover the top with frosting to spare. It was just the right consistency, I wouldn't change a thing!
From: Dessert Devil
On Feb 13, 2009
Great recipe! I multiplied it by 15 to make enough for my desserts at work (I'm a pastry chef at a retirement community). It turns out perfect every time and the residents LOVE it!
From: Lindsey C.
On Sep 24, 2006
Can anything full of butter and sugar not taste good? I had to make 2 batches to have enough for the filling and to go around the sides, since I made two 8 inch round pans. The second time I added a 1/2 cup of butter instead of 1/4 cup just because that's how I like it. Thanks for an easy, delicious recipe.
From: vivmom
On May 2, 2005
Blessings on you — I had a chocolate cake coming out of the oven and no powdered sugar in the cabinet to make frosting. (And no inclination to make a run to the store.) I found this recipe and boy am I glad! I appreciated the concise instructions, particularly knowing to cook and stir for 12 minutes (I set a timer). The frosting bubbled and thickened right on cue. It tastes fabulous, goes together quickly with handy ingredients, and looks smashing! Yum, yum, YUM.
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