Recipe: Appetizing Coconut Pecan Frosting

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Coconut Pecan Frosting. Coconut Pecan Frosting II. this link is to an external site that may or may not meet accessibility guidelines. If you are a fan of pecans and coconut, you are going to love this decadent and delicious frosting that takes german chocolate cake to the next level. Our Coconut-Pecan Frosting Recipe is the perfect German chocolate cake icing.

Coconut Pecan Frosting My husband requests German chocolate cake every year for his birthday. Layers of fluffy chocolate cake and creamy coconut-pecan frosting come together in a towering, triple-decker German chocolate cake no one will be able to resist. Stir in vanilla, salt, coconut, and pecans. You can have Coconut Pecan Frosting using 7 ingredients and 4 steps. Here is how you make it.

Ingredients of Coconut Pecan Frosting

  1. Prepare 2 cups of chopped pecans.
  2. You need 1 (12 oz.) of can evaporated milk.
  3. You need 1 1/2 cups of sugar.
  4. Prepare 3/4 cup of butter.
  5. You need 6 of egg yolks, lightly beaten.
  6. It’s 2 cups of sweetened flaked coconut.
  7. You need 1 1/2 teaspoon of vanilla extract.

This is the perfect frosting for German chocolate cake. This Coconut Pecan Frosting is great to use on a German Chocolate Cake. There's just something special about all of the butter mixed with coconut and pecans. This coconut-pecan frosting is made like no other frosting.

Coconut Pecan Frosting instructions

  1. 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)..
  2. 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..
  3. Remove pan from heat; stir in coconut, vanilla, and pecans. Transfer mixture to a bowl. Let stand, stirring occasionally, 45 minutes or until cooled and spreading consistency..
  4. Let it cool and then place in the refrigerator for 4 to 6 hours or longer..

It's cooked over the stove and lands somewhere between a thick custard and curd. Evaporated milk, egg yolks, brown sugar, and butter. Top a chocolate cake with this rich German frosting! Coconut Pecan Chocolate vanilla, chocolate frosting, sweetened shredded SEARCH. Coconut Pecan Frosting Without Evaporated Milk Recipes.