Coconut & Pecan Caramel Frosting/filling Recipe

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Coconut & Pecan Caramel Frosting/Filling

Kelly Green


This recipe is from the Watkins Cake Creations Cookbook 1991. It is used in a Butterscotch Cream Cake as a filling but is excellent as a frosting on a chocolate cake and soooo easy to make.

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5 Min
5 Min


3/4 c
white sugar
2 Tbsp
watkins butterscotch dessert mix
1/2 c
evaporated milk or half & half
1/3 c
hot water
1/4 c
egg, slightly beaten
1 c
flaked coconut
1 c
chopped pecans
1 1/2 tsp
watkins caramel flavor


1In medium saucepan combine sugar and the 2 tablespoons Butterscotch Dessert Mix.
2Stir in evaporated milk, water, butter, and egg.
3Cook over medium heat, stirring constantly until thick.
4Remove from heat.
5Stir in coconut, pecan, and Caramel Flavor; cool.
6Spread frosting/filling between and on top of cake layers or as frosting on a 9 X 13 single layer cake.

About this Recipe

Course/Dish: Spreads
Other Tag: Quick & Easy