Sticky Coconut Filling
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| Summary | |
|---|---|
| Prep time | 10 min |
| Cook time | ~3 minutes + 10 minutes cooling |
| Source | Zoë Bakes Cakes (pg 233) |
| Yield / serves | ~3 cups |
| Rating | (unrated) |
Ingredients
- 2 c loosely packed sweetened coconut flakes
- 1 c loosely packed brown sugar
- 1/2 c unsalted butter
- 2 t vanilla extract
- 1/2 c evaporated milk
- 1/2 t kosher salt
- 1 1/2 c pecan pieces, lightly toasted
Preparation
In a food processor, pulse the coconut flakes ten times to slightly break up the strands. Set aside.
In a medium saucepan over medium-low heat, combine the brown sugar, butter, evaporated milk, vanilla, and salt and cook, stirring, until smooth, about 3 minutes.
Remove from the heat and stir in the coconut and pecans, then let cool for about 10 minutes.
Use immediately or transfer to an airtight container and store in the refrigerator for up to 1 week. Warm slightly before using so it will spread evenly.
