Yield 2 ¼ cups
¾ c MILK, NONFAT, DRY
1 c WATER, WARM
5 oz BUTTER
1 EGG, WHOLE
1 c SUGAR, GRANULATED
1 tsp EXTRACT, VANILLA
4 oz PECANS, CHOPPED
5 oz COCONUT, PREPARED, SWEETENED FLAKES
- Reconstitute milk.
- Add butter, eggs, and sugar to milk, blend well.
- Cook mixture over low heat stirring constantly about 15 minutes until thickened and just begins to bubble around edge. Remove from heat.
- Add vanilla, nuts, and coconut. Stir to mix thoroughly.
- Chill thoroughly, about 1 hour, before spreading on cooled cakes. Refrigerate cakes after frosting.