Cooked Coconut Frosting
By learen
IC cookbook by Bev Laumann
Frosts 24 cupcakes or 2 8 in layers
Avoid coconut treated with sorbates or metabisulfite
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Ingredients
- 1 egg
- 6 oz can of evap milk, not condensed
- 2/3 c sugar
- 1/4 c butter
- 1 1/2 c shredded unsweetened coconut
- 1/3 c chopped cashews or almonds
Details
Preparation time 15mins
Cooking time 35mins
Preparation
Step 1
Beat egg slightly and add to a saucepan with the milk, sugar and butter. Cook and stir about 10 min over med heat until thickened and bubbly. Stir in coconut and nuts. Remove from heat and set aside to cool. When cooled, about 20 min, spread on cake or cupcakes.
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