Monday, March 17, 2008

Coconut-Pecan Frosting

6 tbsp All Whites Liquid Egg Substitute
1 can (12 oz.) evaporated milk
1-1/2 tsp. vanilla
1-1/2 cups sugar
1-1/2 sticks butter pkg.
7 oz. package coconut
1-1/2 cups chopped pecans

Beat egg yolks, milk and vanilla in large saucepan with wire whisk until well blended. Add sugar and butter; cook on medium heat 12 min. or until thickened and golden brown, stirring constantly. Remove from heat. Add coconut and pecans; mix well. Cool to room temperature and of desired spreading consistency.