COCONUT PECAN FROSTING 4 GERMAN CHOCOLATE CAKE
I find the German Chocolate cake mixes very good. BUT the canned frosting just isn't the same as the real thing. Here is my Mom's recipe for the real stuff.
Provided by Kathie Carr
Categories Other Sauces
Time 15m
Number Of Ingredients 8
Steps:
- 1. In a saucepan mix milk, sugar, egg yolks, butter, salt, and vanilla. Cook over medium heat, stirring, until mixture thickens (about 12 minutes). Remove from heat. Add coconut and pecans. Beat until cool and of spreading consistency. Makes enough to fill and frost one cake.
COCONUT-PECAN FROSTING
Use this frosting on our Chocolate Cake.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes
Yield Makes enough for one 9-inch 3-layer cake
Number Of Ingredients 8
Steps:
- Combine egg yolks, evaporated milk, and brown sugar in a saucepan. Add butter, and cook over medium heat, stirring constantly, until thick, about 10 minutes. Pour through a fine sieve into a bowl.
- Stir in vanilla, salt, coconut, and pecans. Let cool completely. Frosting can be refrigerated in an airtight container for up to 1 day; bring to room temperature before using.
COCONUT PECAN FROSTING
Make and share this Coconut Pecan Frosting recipe from Food.com.
Provided by Rita1652
Categories Dessert
Time 15m
Yield 1 cake, 12 serving(s)
Number Of Ingredients 7
Steps:
- Mix milk, sugar, butter, egg yolks and vanilla in a large saucepan. Cook and stir on medium heat about 12 minutes or until thickened and golden brown.
- Remove from heat and stir in coconut and pecans.
- Cool to room temperature and of spreading consistency.
COCONUT-PECAN FILLING AND FROSTING
This is, of course, the best reason to eat German chocolate cake. A sweet, caramely mix of coconut and pecans that can make you forget there's a whole dessert underneath it.
Provided by My Food and Family
Categories Frosting & Icing
Time 20m
Yield 36 servings, 2 Tbsp. each
Number Of Ingredients 7
Steps:
- Whisk egg yolks and milk in large saucepan until blended.
- Add sugar and butter; cook, stirring constantly, over medium heat 12 min. or until thickened and golden brown. Remove from heat.
- Add remaining ingredients; mix well. Cool to desired spreading consistency.
Nutrition Facts : Calories 160, Fat 12 g, SaturatedFat 6 g, TransFat 0 g, Cholesterol 35 mg, Sodium 60 mg, Carbohydrate 0 g, Fiber 1 g, Sugar 0 g, Protein 2 g
COCONUT PECAN FROSTING I
Traditional frosting and filling for German Chocolate cake.
Provided by Marsha
Categories Desserts Frostings and Icings
Time 35m
Yield 12
Number Of Ingredients 6
Steps:
- In a heavy 2 quart saucepan over medium heat, cook the condensed milk, egg yolks, and butter 10 minutes, stirring constantly, until bubbly. Remove from heat, and stir in the coconut, pecans, and vanilla.
- Allow to cool for 15 minutes before spreading on cake.
Nutrition Facts : Calories 287.1 calories, Carbohydrate 23.5 g, Cholesterol 82.7 mg, Fat 20.5 g, Fiber 1.7 g, Protein 4.4 g, SaturatedFat 9.8 g, Sodium 121.4 mg, Sugar 21.2 g
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- Preheat oven to 350°. Bake pecans in a single layer in a shallow pan 8 to 10 minutes or until toasted and fragrant, stirring halfway through. Cool completely (about 20 minutes).
- Meanwhile, cook evaporated milk, sugar, butter, and egg yolks in a heavy 3-qt. saucepan over medium heat, stirring constantly, 3 to 4 minutes or until butter melts and sugar dissolves. Cook, stirring constantly, 12 to 14 minutes or until mixture becomes a light caramel color, is bubbling, and reaches a pudding-like thickness.
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