Ingredients:
- 4 large egg yolks
- 1 cup sugar
- ¼ teaspoon Himalayan salt
- 8 Tablespoons (1 stick) unsalted butter, softened of choice
- 1 cup Coconut Crème or heavy cream if tolerated
- 1 teaspoon GF vanilla extract
- 1½ cups chopped toasted pecans,
- 2 cups lightly packed sweetened flaked coconut
Directions:
- Combine the egg yolks, sugar and salt in the bowl in a heavy duty stand mixer fitted with the paddle attachment. Beat until combined.
- Beat in butter; gradually beat in coconut cream/heavy cream and vanilla, scraping down sides as necessary.
- Pour the mixture into a medium non-stick saucepan. Cook it over low heat, stirring constantly, for 15-20 minutes or just until the mixture thickens and begins to get fluffy.
- Pour the mixture into a medium bowl and let cool until it is room temperature.
- Stir in the chopped toasted pecans and flaked coconut.
- Top each layer of cake with frosting on tops only.
Source: Adapted from justataste.com by Olinda Paul
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