Coconut Pecan Frosting
Summary
| Yield | |
|---|---|
| Source | http://www.myhomecooking.net/german-chocolate-cake/coconut-pecan-frostin... |
| Prep Time | 30 minutes |
| Cuisine | German |
| Dish Type | Dessert |
| Meal (Course) | Dessert |
Description
This is not your usual frosting recipe, and it will have you hooked forever! Before you start making the frosting you will need to check and see if you have all the ingredients. Make note that the first time you make this you might want to make a double recipe so that you have enough frosting. If you frost the outside of the cake you will need a double recipe. The original recipe does not call for frosting on the outside, but I prefer for it to be frosted just for a better appearance.
Ingredients
- 1 c Evaporated Milk
- 1 c Sugar
- 3 Egg Yolks (Beaten)
- 1⁄2 c Butter
- 1 t Vanilla Extract
- 1 1⁄3 c Baker's Angel Flake Coconut
- 1 c Pecans (Roasted & Chopped)
Instructions
Instruction for roasting your own pecans simply can be found here.
Frosting Equipment
- cutting board and knife for roasting pecans; see how to on step roasting pecans.
- measuring spoons
- whisk and spoon (it helps to have both)
- liquid measuring cups
- sauce pan
Step One: Stirring Frosting
Mix the evaporated milk, sugar, egg yolks, butter and vanilla over medium heat for 12 minutes, stirring continuously.
Step Two: Adding Coconut and Pecans
Add the coconut and roasted pecans to the cooked sauce, heating and stirring until evenly blended .
Step Three: Cooling Frosting
Cool the frosting until it is firm and easy to spread.
Step Four: Spreading on Frosting
To frost the cake divide the frosting into three separate, but equal parts. If you made a double batch make sure you divide your frosting in half before doing this. Then pour one of the thirds onto the first layer, or as much as needed to frost the top so that the top is completely covered.
Step Five: Putting on next Layer
To add other layers carefully slide them onto the last frosted one.
Step Six: Putting on More Frosting
Repeat steps four and five with next two layers.
Step Seven: Frosting Sides
Unlike some cakes this one does not need instructions on how to frost the sides. All I can say is just slap it on and make it stick. It does not need to be perfectly smooth. Refrigerate the cake for some time after frosting to keep the frosting from sliding off. After this, you shouldn't have to refrigerate it.
Notes
SCL: Okay, so once again I have slightly modified the original directions - and will probably re-write this recipe entirely at some point in the future. Meanwhile, enjoy a wonderful version of this classic cake!
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