I made this recipe, doubled so that I may coat the inner layers of 3 - double layer 8"cakes...It appears to be JUST enough...
I read the reviews before I made it and WITHOUT Cornstarch it came out thick and perfect...I was worried about it being too thin and about adding cornstarch just in case I got a pasty flavor. I followed the recipe to a 'T'. The only thing that changes was the cooking method. Added all ingredients to the sauce pot, set to low (2-3) and stirred to blend every minute or so. 5 minutes later when all ingrediants were warm I increased the temperature to a boil (6-7) It came to a boil very quickly so don't leave it, stir!!!! approx. 3 minutes later I turned it off, added the coconut and pecans (untoasted) and stirred. let it cool on the stove, already thickened and placed the whole pot into the fridge. Taste was perfect, plenty sweet and in my opinion better and worth the 8minutes it took on the stove. A pretty simple no fuss recipe...WILL MAKE AGAIN. NO need to alter!
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I made this recipe, doubled so that I may coat the inner layers of 3 - double layer...