Coconut and Macadamia Icing

    20 minutes

    This tasty coconut and macadamia icing will cover a 20x30cm rectangular cake or two 20cm round cakes.

    32 people made this

    Serves: 24 

    • 1 cup (250ml) evaporated milk
    • 1 cup (220g) white sugar
    • 3 egg yolks, whisked
    • 125g butter
    • 1 teaspoon vanilla essence
    • 1 1/3 cups flaked or desiccated coconut
    • 1 cup chopped macadamia nuts

    Preparation:10min  ›  Cook:10min  ›  Ready in:20min 

    1. Combine milk, sugar, egg yolks, butter and vanilla in a saucepan.
    2. Cook on medium heat until thick; approximately 12 minutes. Stir constantly.
    3. Remove from heat then add coconut and macadamia nuts. Continue to stir until cool and thick enough to spread on your cake.

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    Reviews in English (31)


    I omitted the coconut and macadamias, and used it to frost mini chocolate cream puffs - it was just as good as the "cocoa puffs" from Liliha Bakery! Just make sure you use a big saucepan, because it bubbles and spits during the 12 minutes of stirring.  -  14 Nov 2004  (Review from Allrecipes USA and Canada)


    I'm from Hawaii and now living on the mainland. This recipe tastes just like it came from a bakery in Hawaii. (these mainland bakeries have never even heard of "chantilly"). I just frosted it over a chocolate cake from a box mix. So ONO!  -  20 Feb 2002  (Review from Allrecipes USA and Canada)


    ...thaaaaank you Linda! I have been dying to find a chantilly frosting recipe since forever! MMM...let's see.. from experience in working in a bakery (where we had to order chantilly from an outside company), chantilly goes great not only with chocolate cake, but ANY flavor cake. It makes yellow cake more buttery tasting... its great with lemon or carrot cake..and its also great with freshly-baked mini croissants too- slice them open, spread some chantilly inside, sprinkle some macadamia nuts in it, and drizzle the outside with melted chocolate... impress your houseguests with that elegant and delicious dessert...  -  23 Dec 2004  (Review from Allrecipes USA and Canada)