Coconut Pecan Frosting Recipe
This coconut pecan frosting recipe is the ultimate topping for homemade German chocolate cake.
One batch of this recipe is plenty to cover a sheet cake, but if you're making our 3-layer cake you may want to double it.
It does contain raw eggs, so be sure to cook for the entire recommended time to avoid any contamination risks.
What You'll Need for this Coconut Pecan Frosting:
- 1 1/3 cups evaporated milk
- 1 1/3 cups sugar
- 4 egg yolks, beaten
- 2/3 cup butter
- 1 1/2 teaspoons vanilla extract
- 1 1/3 cups flaked coconut
- 1 1/3 cups chopped pecans
Combine milk, sugar, egg yolks, and butter in a heavy saucepan; bring to a boil, and cook over medium heat 12 minutes, stirring constantly.
Add vanilla, coconut, and pecans; stir until frosting is cool and of spreading consistency.
Yield: 3 1/2 cups.
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