(by Shirley McNevich)
1 cup Carnation evaporated milk
1 cup white sugar
3 beaten egg yolks
1/2 cup butter
2 tsp. vanilla
1 1/3 cups Baker's angelflake coconut
1 cup chopped macadamia nuts (more if you wish)
In a saucepan over medium heat add evaporated milk, white sugar, beaten egg yolks, butter and vanilla--cook/stir for 10-14 minutes or until thick. Remove from heat--add coconut and chopped macadamia nuts--stir until mixed. Cool for a few minutes, then stir again. Cool until frosting is thickened and spreadable. Use as a frosting for any chocolate cake.
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