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Ingredients
- 5 1/2 tablespoons unsalted butter
- 1 cup coconut toasted
- 2/3 cup finely chopped pecans
- 1/2 cup banana
- 1 teaspoon lemon juice
- 8 cups confectioners' sugar
Directions
- Melt 2 tablespoons butter in a large skillet. Stir in coconut and pecans. Cook, stirring constantly, over medium heat until coconut and nuts are golden brown, about 8 minutes.
- In a small bowl mash the bananas and lemon juice together.
- In a separate bowl cream the remaining butter with an electric mixer on medium speed. Add the sugar and banana mixture. Blend well. Add the toasted coconut-pecan mixture. Mix well.
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Nutrition Facts
| Amount Per Recipe | %DV |
|---|---|
| Recipe Size 1195g | |
| Calories 4773 | |
| Calories from Fat 915 | 19% |
| Total Fat 106.2g | 133% |
| Saturated Fat 55.13g | 221% |
| Trans Fat 0.0g | |
| Cholesterol 168mg | 56% |
| Sodium 27mg | 1% |
| Potassium 608mg | 17% |
| Total Carbs 984.76g | 263% |
| Dietary Fiber 9.3g | 31% |
| Sugars 953.03g | 635% |
| Protein 6.39g | 10% |
