coconut & pecan caramel frosting/filling

Name: Coconut & Pecan Caramel Frosting/Filling
Prep time: 5 min
Cook time: 5 min
Ingredients: 3/4 cup(s) white sugar; 2 tablespoon(s) watkins butterscotch dessert mix; 1/2 cup(s) evaporated milk or half & half; 1/3 cup(s) hot water; 1/4 cup(s) butter; 1 - egg, slightly beaten; 1 cup(s) flaked coconut; 1 cup(s) chopped pecans; 1 1/2 teaspoon(s) watkins caramel flavor

(1 RATING)

73 Pinches

Kelly Green

Alton, IL

Updated on Apr 26, 2010

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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prep time 5 Min

cook time 5 Min

method ---

yield

Ingredients

3/4 cup white sugar
2 tablespoons watkins butterscotch dessert mix
1/2 cup evaporated milk or half & half
1/3 cup hot water
1/4 cup butter
1 - egg, slightly beaten
1 cup flaked coconut
1 cup chopped pecans
1 1/2 teaspoons watkins caramel flavor

How To Make coconut & pecan caramel frosting/filling

Step 1

In medium saucepan combine sugar and the 2 tablespoons Butterscotch Dessert Mix.

Step 2

Stir in evaporated milk, water, butter, and egg.
Step 3

Cook over medium heat, stirring constantly until thick.
Step 4

Remove from heat.
Step 5

Stir in coconut, pecan, and Caramel Flavor; cool.
Step 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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