This frosting is rich and so delicious that I’m frequently tempted to eat it without the cake. I manage to resist but not without significant effort. (It’s possible that I may sneak a spoonful or two, though)
Coconut-Pecan Frosting for German Chocolate Cake
2016-11-03 20:53:20
Prep Time
5 min
Cook Time
10 min
Ingredients
- ½ cup butter
- 1 cup evaporated milk
- 1 cup sugar
- 3 large egg yolks
- ¼ teaspoon salt
- 1 ½ teaspoons vanilla
- 1 1/3 cups grated coconut
- 1 cup pecans, finely chopped (5 ounces)
Instructions
- In a medium saucepan, over low heat, melt butter. Add evaporated milk, sugar, egg yolks, and salt. Increase heat to medium-high, and whisk constantly until mixture bubbles and thickens.
- Remove from heat, and stir in vanilla. Add coconut and pecans, and mix well. Cool completely.
- Spread between layers and on top of cake.
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Arrange in a single layer on a baking sheet
7.5 ounces pecan halves
Bake for 10 minutes to lightly roast.
Cool completely.
(If you’re planning on dipping some in chocolate, or using some plain ones, for decoration, add that many more to the pan.)
¾ cup butter
1 ¼ cup evaporated milk
1 ½ cup sugar
5 large egg yolks
¼ teaspoon salt
2 teaspoons vanilla
2 cups grated coconut (7 ounces)
1 ½ cups pecans, finely chopped (7.5 ounces)
Here’s how to make chocolate-dipped pecans: Start by tempering some chocolate. If you don’t know how to do it, this little tutorial will show you. Then …
