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.
2 cups chopped pecans
1 (12-oz.) can evaporated milk
1 1/2 cups sugar
3/4 cup butter
6 egg yolks, lightly beaten
2 cups sweetened flaked coconut
1 1/2 teaspoons vanilla extract
How to Make It
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).
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.
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.
sounds good I'm going to do that what you said is to make the frosting along with the cake as it is cooking also i like to toast the pecans the day before because the flavor is better thank u for good tip.
This is the DEFINITIVE German Chocolate Cake Frosting. It has the perfect and most DELICIOUS richness and was very simple to make. The only thing I would change on the next time I make this frosting is to increase all the ingredients by 1/2 to have enough frosting for the cake sides. It was still VERY delicious even with just frosting between the cake layers. I would also suggest making the frosting while the cake is baking to synchronize the cooling times of the cake layers and frosting. By the time the frosting is made the cake should be ready to be taken from the oven. The layers rest in the pan for 15 minutes before they are removed and completely cooled on the wire racks, therefore making both perfect to assemble in a timely fashion.
This has got to be the best cake I've ever made! It's so moist, probably due to the buttermilk. The first time I made it though, there wasn't enough icing to cover the cake so now I always make a double batch of it! I recently brought it to a fund raising event & have been told that they need to come up with another reason for me to make it again. It was a big hit!
First time making any layer cake and it was a success! The cake turned out perfectly moist and the icing was delicious. I doubled the icing like people have said and Im glad I did because the edges of each cake ended up having this uneven wavy appearance that covered up nicely with the extra icing. I guess the batter didnt press flush to the edges of the pans and parchment paper caused a wavy pattern. Ah well..tasted good :)
I made this cake for the first time and will be making it again tomorrow. I didn't think I was as big a fan of German Chocolate cake as my husband (who LOVES it) however this recipe made me a fan too! This is a keeper for sure. Southern Living has the best recipes and being a Georgia girl I knew that I have found the only GC cake I will ever make...