coconut & pecan caramel frosting/filling

★★★★★ 1 Review
watkinslady avatar
By Kelly Green
from Alton, IL

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.

prep time 5 Min
cook time 5 Min

Ingredients For coconut & pecan caramel frosting/filling

  • 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
    butter
  • 1
    egg, slightly beaten
  • 1 c
    flaked coconut
  • 1 c
    chopped pecans
  • 1 1/2 tsp
    watkins caramel flavor
ADVERTISEMENT

How To Make coconut & pecan caramel frosting/filling

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

Categories & Tags for Coconut & Pecan Caramel Frosting/Filling:

ADVERTISEMENT