Fruit Cocktail Cake Icing

"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 Recipe #7061."
 
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photo by Chabear01 photo by Chabear01
photo by Chabear01
photo by GrandmaIsCooking photo by GrandmaIsCooking
photo by GrandmaIsCooking photo by GrandmaIsCooking
photo by GrandmaIsCooking photo by GrandmaIsCooking
Ready In:
20mins
Ingredients:
5
Serves:
12
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ingredients

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directions

  • Mix sugar, butter, and milk in a heavy saucepan (2 quarts or larger) and bring to a boil over medium heat, stirring constantly, then boil for 5 minutes while you continue to stir.
  • Remove from heat and add pecans and coconut, then immediately pour hot mixture over cake (cooled or uncooled).
  • 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 (Recipe #7061)!

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Reviews

  1. I followed the recipe but used 2% milk. Very good!!!!! It was easy to make too! Can't go wrong with this cake and icing for a good desert.
     
  2. One word describes this and the cake WOW
     
  3. This icing was great. Really saved the cake, which was almost a flop. I used fat free evaporated milk since I don't keep whole on hand. Worked beautifully.
     
  4. This is a must for the Fruit Cocktail Cake, but I am going to make sure to use it on some of the other sheet cakes I make. I think it would give a nice rich chocolate cake a German Chocolate look and taste.
     
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