Coconut and Macadamia Icing

Coconut and Macadamia Icing


32 people made this

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

Linda Waddy

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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