Recipe: Delicious Coconut Pecan Frosting

Coconut Pecan Frosting. 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. Reviews for: Photos of Coconut Pecan Frosting II. 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. This is the perfect frosting for German chocolate cake. You can have Coconut Pecan Frosting using 7 ingredients and 4 steps. Here is how you achieve that.

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. You need 2 cups of sweetened flaked coconut.
  7. Prepare 1 1/2 teaspoon of vanilla extract.

Top a chocolate cake with this rich German frosting! 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. Stir in vanilla, salt, coconut, and pecans.

Coconut Pecan Frosting step by step

  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..

This coconut-pecan frosting is made like no other frosting. It's cooked over the stove and lands somewhere between a thick custard and curd. Evaporated milk, egg yolks, brown sugar, and butter. Today I am sharing how to make a coconut and pecan frosting to go on top of a German chocolate cake. This is very simple to make and uses.

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