- Coconut Cream or Evaporated Milk - Egg Yolks - Keto Sweetener - Butter or Non-Dairy Butter - Vanilla - Unsweetened Coconut - Chopped Pecans
Toast pecans and set aside: Preheat oven to 300 degrees. Place chopped pecans on a baking sheet and toast for 7 to 8 minutes, or until fragrant. Set aside.
In a medium-sized saucepan, mix together the coconut cream or evaporated milk, egg yolks, butter,& sweetener & heat over medium heat. Whisk occasionally until the mixture reaches a low boil.
Once boiling, whisk constantly until thickened, around 5 minutes. Remove from heat and stir in the vanilla, coconut, and toasted pecans.
For a 2-layer cake, spread half of the coconut pecan frosting on top of the first layer of cake. Add the top cake layer upside down.