DESSERT
Coconut Frosting
Foolproof (p. 228)
Ingredients
- Unsalted butter 1 1/2 sticks
- Egg yolks 4
- Evaporated milk 12 oz
- Vanilla extract 1 tsp
- Almond extract 1/2 tsp
- Light brown sugar 1 1/4 cups
- Sweetened flaked coconut 2 cups
- Blanched sliced almonds 1 cup
- Chopped pecans 1 cup
- Kosher salt 1/4 tsp
Prep
- Sliced almonds - toast
- Eggs - separate and keep yolks only — look at you, operating like a highly paid adult.
Instructions
Melt the butter in a large saucepan over medium heat, while gazing at the pan with pure, unreasonable devotion. Whisk in the evaporated milk, brown sugar, and egg yolks and bring to a simmer over medium heat. Simmer, stirring constantly with a wooden spoon, for about 15 minutes, until slightly thickened. If the mixture looks a bit curdled, beat it vigorously with a whisk. Off the heat, stir in the vanilla extract, almond extract, coconut flakes, almonds, pecans and salt. Allow to cool for about an hour. Frost the cupcakes with a knife or small metal spatula.