Butterscotch Coconut-Pecan Filling
📜 Collection: General Archive | ✍️ Attribution: Unknown | 📂 Category: Desserts A rich, chewy, and gooey butterscotch filling or frosting, packed with coconut and nuts. This cooked topping is similar in style to the classic frosting for a German chocolate cake.
| Prep Time | Cook Time | Inactive / Chill Time | Yield / Servings |
|---|---|---|---|
| 5 mins | 10 mins | None | Topping for one 9x13 inch cake |
🔪 Key Equipment
- medium saucepan
- wire whisk
Ingredients
| Measurements | Ingredients | Prep / Notes |
|---|---|---|
| 1/2 Cup | Sugar | granulated |
| 1 Tablespoon | Cornstarch | none |
| 1/2 Cup | Evaporated Milk | none |
| 1/3 Cup | Water | none |
| 1/2 Cup | Butterscotch Morsels | none |
| 1 | Egg Yolk | beaten |
| 2 Tablespoons | Butter | none |
| 1 Cup | Coconut | shredded |
| 1 Cup | Nuts | chopped |
Instructions
Step 1: Prepare the Base
- In a medium saucepan, whisk together the 1/2 cup sugar and 1 tablespoon cornstarch. Gradually whisk in the 1/2 cup evaporated milk and 1/3 cup water until the mixture is smooth.
Step 2: Cook and Temper
- Stir in the 1/2 cup butterscotch morsels. Cook over medium heat, stirring constantly, until the mixture thickens and begins to bubble.
- Temper the 1 beaten egg yolk by slowly whisking a small amount of the hot mixture into it. Pour the tempered egg yolk mixture back into the saucepan, stirring constantly, and cook for 1-2 minutes until the filling is very thick.
Step 3: Finish and Cool
- Remove the saucepan from the heat and immediately stir in the 2 tablespoons butter, 1 cup coconut, and 1 cup nuts until the butter is melted and the mixture is well combined.
- Let the filling cool completely until it reaches a spreadable consistency before applying to your cake.
💡 Make-Ahead & Storage: Store in an airtight container in the refrigerator for up to 3 days; bring to room temperature before spreading.
Original Recipe Scan
