Sunday, September 6, 2009
Bourbon Coconut Pecan Frosting (SCD)
Here's some gooey adult fare, inspired by Joy of Cookings "Southern Whiskey Sauce". It will cover the top and fill a 9 inch layer cake, fill all and frost a 6 inch layer cake or cover the top of a 9" x 13" cake. Tip: if you're also going to use it to frost the sides of the cake, then the finer the pecans the better. I have even used pecan meal with good results. I'm working on a non-alcoholic version of this.
8 TBSP. Butter (one stick)
1/2 cup Bourbon
1/4 cup Water
1/2 cup Honey
1 cup Coconut, shredded and unsweetened
1 1/2 cups Pecans, chopped
Melt butter in a saucepan over low heat. Add bourbon, water and honey. Heat until combined and a little bit of foam is around the edges, briefly remove from heat. In a small bowl whisk eggs very well until frothy. Whisk into butter/bourbon mixture and return to heat. Stir constantly until it coats a wooden spoon. Remove from heat and add coconut and pecans. Let cool to room temperature before frosting, stirring occasionally while it's cooling.