Coconut & Pecan Caramel Frosting/Filling

Coconut & Pecan Caramel Frosting/filling Recipe

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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.


★★★★★ 1 vote

5 Min
5 Min


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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

How to Make Coconut & Pecan Caramel Frosting/Filling


  • 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.

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About Coconut & Pecan Caramel Frosting/Filling

Course/Dish: Spreads
Other Tag: Quick & Easy

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