Fruit Cocktail Cake Icing

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Prep:

I made only a couple changes to this recipe I adopted from the RecipeZaar account in February 2005. I increased the butter from 3/4 to 1 cup, changed the milk from canned evaporated milk (which I am not terribly fond of) to regular whole milk, and decreased the amount of milk from 1 cup to 3/4 cup (the additional 1/4 cup butter makes up the difference). This delicious topping is the perfect topping for Fruit Cocktail Cake #7061.

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Ingredients [?]

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  • add   1 1/2 cups sugar
  • add   1/2 cup coconut
  • add   1/2 cup pecans
  • add   3/4 cup whole milk
  • add   1 cup butter

Instructions

  1. Mix sugar, butter, and milk in a heavy saucepan (2 quarts or larger) and bring to a boil over medium heat, stiring constantly, then boil for 5 minutes while you continue to stir.
  2. Remove from heat and add pecans and coconut, then immediately pour hot mixture over cake (cooled or uncooled).
  3. Note: frosting will be thin, so the liquid can be absorbed by the cake; only the coconut and a thin glaze will be left on top of the cake; the rest will soak into the cake--This is the only frosting you will want to use over Fruit Cocktail Cake #7061!