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
  • 1
    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


  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.

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About Coconut & Pecan Caramel Frosting/Filling

Course/Dish: Spreads
Other Tag: Quick & Easy

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