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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  European >> Deutschland >> German

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. Put butter in a sauce pan and let it melt. | 2. Add milk, sugar, vanilla and whisk in egg yolks. | 3. Cook and stir over medium heat until mixture starts to bubble and then cook for about nine (9) minutes stirring constantly. | 4. Pour over coconut and pecans and mix. | 5. I usually put the nuts and coconut in a metal bowl and then poor the hot mixture over them to help with cooling. | 6. If you are in a hurry, put the mixture in the refrigerator stirring occasionally until it is cool and thick enough to ice your cake. | 7. I find that box cakes are just fine for this. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
milk	1	cup	canned evaporated	552.0	13.296	5.496	57.216
sugar	1	cup		805.98	201.59599999999998	0.0	0.0
egg yolk	3			164.22	1.8309	8.0886	13.5354
butter	1/2	cup		684.0	31.428	21.372	57.6
vanilla	1	teaspoon		12.095999999999998	0.5313	0.0025	0.0025
coconut	1 1/2	cups		424.8	18.276	3.9960000000000004	40.188
pecan	1	cup	chopped	286.3467	53.663999999999994	5.8933	6.032

- Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.