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–+ servings
Using a cookie scoop to add a dollop of coconut pecan filling to the top of red velvet cupcakes.

Old Fashioned Boiled Coconut Pecan Icing

Liz Mincin
My old fashioned boiled coconut pecan icing is a souther family classic! A thick and creamy coconut pecan cake filling perfect for accompanying red velvet cake or any of your favorite bakes.
5 from 1 vote
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Prep Time 5 minutes
Cook Time 15 minutes
Cooling 30 minutes
Course Dessert
Cuisine American
Servings 24 tablespoons
Calories 77 kcal

Ingredients
 
 

  • ¼ cup evaporated milk
  • ¼ cup water
  • 1 tablespoon all purpose flour or plain flour
  • ½ cup unsalted butter softened
  • ½ cup granulated sugar or caster sugar
  • ½ teaspoon vanilla extract
  • ½ cup pecans shelled and roughly chopped
  • ½ cup sweetened flaked coconut

Instructions
 

  • In a small saucepan, add the milk, water and flour. Heat over a medium high heat and whisk until smooth and thickened to the consistency of a custard. Remove from the heat and allow to cool.
  • In a mixing bowl, beat together the sugar and butter until light and creamy.
  • Add the cooled milk mixture to the butter mixture and beat until the consistency of whipped cream.
  • Add the pecans, coconut and vanilla, fold to combine.

Notes

This recipe makes about 1½ cups of icing, which is usually sufficient for topping 12 cupcakes with a dollop of frosting or sandwiching a layer cake.

Nutrition

Calories: 77kcalCarbohydrates: 6gProtein: 0.5gFat: 6gSaturated Fat: 3gPolyunsaturated Fat: 1gMonounsaturated Fat: 2gTrans Fat: 0.2gCholesterol: 11mgSodium: 9mgPotassium: 25mgFiber: 0.4gSugar: 5gVitamin A: 126IUVitamin C: 0.1mgCalcium: 10mgIron: 0.1mg
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