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

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

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.