Directions:
- Bring the milk, coconut milk and buttermilk to a simmer over low heat in a small saucepan. Keep warm while you prepare the caramel.
- Combine the sugar and water in a medium saucepan over high heat and cook (do not stir) until it becomes a deep amber brown color. Slowly whisk in the warm milk mixture and continue whisking until smooth; add the vanilla seeds and corn syrup. Bring to a boil, reduce the heat to medium and cook, stirring occasionally with a wooden spoon, until the sauce is reduced by half and is the consistency of a caramel sauce, about 55 minutes.
- Once the sauce is reduced, remove from the heat and whisk in the cold better, vanilla extract, salt and rum and whisk until combined. Transfer the sauce to a medium bowl and stir in the pecans and coconut. Let the frosting cool to room temperature, stirring occasionally before frosting the cake.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 475.87 Kcal (1992 kJ) | ||
| Calories from fat | 307.42 Kcal | ||
| % Daily Value* | |||
| Total Fat | 34.16g | 53% | |
|---|---|---|---|
| Cholesterol | 8.59mg | 3% | |
| Sodium | 84.65mg | 4% | |
| Potassium | 321.32mg | 7% | |
| Total Carbs | 41.95g | 14% | |
| Sugars | 37.7g | 151% | |
| Dietary Fiber | 2.92g | 12% | |
| Protein | 5.37g | 11% | |
| Vitamin C | 2.7mg | 5% | |
| Iron | 1.4mg | 8% | |
| Calcium | 100.9mg | 10% | |
| Amount Per 100 g | |||
| Calories | 267.4 Kcal (1120 kJ) | ||
| Calories from fat | 172.75 Kcal | ||
| % Daily Value* | |||
| Total Fat | 19.19g | 53% | |
|---|---|---|---|
| Cholesterol | 4.83mg | 3% | |
| Sodium | 47.57mg | 4% | |
| Potassium | 180.56mg | 7% | |
| Total Carbs | 23.57g | 14% | |
| Sugars | 21.19g | 151% | |
| Dietary Fiber | 1.64g | 12% | |
| Protein | 3.02g | 11% | |
| Vitamin C | 1.5mg | 5% | |
| Iron | 0.8mg | 8% | |
| Calcium | 56.7mg | 10% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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