Although Coconut Pecan filling is quick and simple, it must be made with real butter, real heavy cream, and real vanilla to give it the proper flavor; it is not low calorie and any efforts to cut calories will result in disaster. Dieters can simply eat half of a serving.
The following recipe makes enough to fill a 9 layer cake or spread on a 13 x 9 sheet cake. Double the recipe for extra layers or for topping a cake or bars baked in an 11 x 17 jellyroll pan. If there are leftovers, they can be stored in the refrigerator for a week or two, but I like to spread leftovers between graham crackers topped with chocolate frosting.
Basic Coconut Pecan Filling
6 tablespoons butter (absolutely no substitutes)
2/3 cup sugar
2/3 cup heavy whipping cream
1 egg yolk, (optional to use if you prefer a thicker filling)
1 1/2 cups coconut
1 1/2 cups chopped pecans (toasted if you have time, since toasting brings out the flavor)
- Melt the butter in a saucepan.
- Cover the pan and stir in the sugar and whipping cream.
- Turn the heat to medium low and slowly bring to a simmer.
- Remove the lid to the pan and stir until the sugar is dissolved.
- Stir in the vanilla.
- Remove from the heat.
- If not using the egg yolk, skip to number 10
- If using the egg yolk, whisk it in a small bowl, then whisk drops of the hot mixture into the yolk until it is warm.
- Whisk the egg mixture into the hot mixture and return the mixture to medium heat and stir until thickened
- Stir in the coconut and nuts.
Variation: Substitute coarsely chopped whole almonds for the pecans
Amount Per Serving:
Calories 215 Calories from Fat 155
Percent Total Calories From:
Fat 72% Protein 2% Carb. 26%
Nutrient Amount per Serving
Total Fat 17 g
Saturated Fat 8 g
Cholesterol 25 mg
Sodium 66 mg
Total Carbohydrate 14 g
Dietary Fiber 1 g
Sugars 0 g
Protein 1 g
Vitamin A 6% Vitamin C 0% Calcium 0% Iron 2%