:max_bytes(150000):strip_icc()/870226-00be1709bd35460e9d6b6215d37f3c8b.jpg)
Ingredients
-
½ cup unsalted butter, softened
-
½ cup vegetable shortening
-
1 teaspoon vanilla extract
-
3 cups confectioners' sugar, sifted
-
2 tablespoons milk, or as needed
-
1 (7 ounce) package sweetened flaked coconut, divided
-
¼ cup chopped pecans
Directions
-
Beat butter and shortening with an electric mixer in a large bowl until smooth; beat in vanilla extract.
-
Gradually beat confectioners' sugar into butter mixture until well blended. The mixture will appear dry.
-
Stir enough milk into butter mixture to achieve desired consistency for icing.
-
Fold half the coconut into the icing; spread icing over cake.
-
Sprinkle remaining coconut and pecans over icing.
Nutrition Facts (per serving)
268 | Calories |
17g | Fat |
30g | Carbs |
1g | Protein |
Nutrition Facts | |
---|---|
Servings Per Recipe 16 | |
Calories 268 | |
% Daily Value * | |
Total Fat 17g | 22% |
Saturated Fat 9g | 43% |
Cholesterol 15mg | 5% |
Sodium 37mg | 2% |
Total Carbohydrate 30g | 11% |
Dietary Fiber 1g | 5% |
Total Sugars 28g | |
Protein 1g | 1% |
Calcium 7mg | 1% |
Iron 0mg | 1% |
Potassium 57mg | 1% |
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.