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4½ Cups
Easy
By Karen Morgan
Published 2010
In a heavy-bottomed saucepan, whisk the egg yolks, sugar, and cream together until smooth. Add the butter and cook over medium heat, stirring constantly until the mixture comes to a boil. Remove from the heat and fold in the coconut and pecans. Pour into a large bowl and let cool completely. The icing continues to thicken as it cools.