Coconut Pecan Filling Recipe
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%
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