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
COCONUT PECAN FROSTING II
This frosting is great on many cakes, not the least of which is German Chocolate Cake.
Provided by AUNT B
Categories Desserts Frostings and Icings
Time 15m
Yield 12
Number Of Ingredients 7
Steps:
- In a saucepan over medium heat, combine milk, sugar, egg yolks, butter and vanilla. Cook, stirring frequently, until thickened. Remove from heat and stir in coconut and pecans.
Nutrition Facts : Calories 279.6 calories, Carbohydrate 25 g, Cholesterol 77.6 mg, Fat 19.5 g, Fiber 1.8 g, Protein 3.3 g, SaturatedFat 9.2 g, Sodium 105.1 mg, Sugar 22.6 g
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
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 na 2309
Categories Dessert
Time 17m
Yield 2 serving(s)
Number Of Ingredients 7
Steps:
- Combine 1 cup evaporated milk, 1 cup sugar, 3 slightly beaten egg yolks, 1/2 cup butter or margarine and 1 teaspoon vanilla.
- Cook and stir over medium heat until thickened, about 12 minutes.
- Add 1 1/3 cups Baker's Angel Flake Coconut and 1 cup chopped pecans.
- Cool until thick enough to spread, beating occasionally.
- Makes 2 1/2 cups.
Nutrition Facts : Calories 1653.1, Fat 116.7, SaturatedFat 54.6, Cholesterol 441.8, Sodium 597.9, Carbohydrate 144.8, Fiber 7.3, Sugar 123.8, Protein 19.3
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 FROSTING (VEGAN)
Got this from vegweb.com. This is a great vegan alternative for frosting used for German Chocolate Cake! This got amazing reviews on vegweb.com! (This is enough for one 2-layer cake).
Provided by QueenQT26
Categories Dessert
Time 15m
Yield 1 serving(s)
Number Of Ingredients 6
Steps:
- Boil together all ingredients in a medium to large saucepan over medium-high heat for 12 minutes, stirring constantly with a wooden (or plastic) spoon.
- Pour then spread on cake while frosting is still warm.
- Let set up for a few minutes before serving (sets up faster if you cover it and place it in the fridge).
Nutrition Facts : Calories 2108.4, Fat 130.3, SaturatedFat 50.9, Sodium 433.2, Carbohydrate 238.2, Fiber 18.3, Sugar 215.6, Protein 19.5
COCONUT-PECAN FROSTING
This is the frosting for a German Chocolate Cake which was on the box of German Chocolate. It is yummy--nice and sweet.
Provided by Mimi in Maine
Categories Dessert
Time 35m
Yield 4 1/2 cups
Number Of Ingredients 7
Steps:
- Mix the milk, sugar, butter, egg yolks, and vanilla in a large saucepan.
- Cook on medium heat for 12 minutes or until it is thickened and golden brown, stirring constantly.
- Remove from heat.
- Add the coconut and pecans; mix well.
- Cool to room temperature and of desired spreading consistency.
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