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Coconut-Pecan Frosting

Coconut-Pecan Frosting

This recipe goes with German-Chocolate Cake

Cooking Light MARCH 1998

  • Yield: 2 cups


  • 2 tablespoons butter or stick margarine
  • 1/3 cup finely chopped pecans
  • 2/3 cup packed brown sugar
  • 2 tablespoons cornstarch
  • 1/4 teaspoon salt
  • 1 cup fat-free sweetened condensed milk
  • 1 tablespoon light-colored corn syrup
  • 2 large egg yolks
  • 1/2 cup flaked sweetened coconut, toasted
  • 2 1/2 teaspoons vanilla extract
  • 1/8 teaspoon coconut extract


Melt butter in a medium saucepan over medium-high heat. Add chopped pecans, and saute until the pecans are browned (about 2 1/2 minutes). Remove mixture from heat, and stir in sugar, cornstarch, and salt. Add milk, syrup, and egg yolks, and stir well. Cook 2 minutes over medium-high heat or until thick, stirring constantly. Remove from heat, and stir in flaked coconut and extracts. Pour mixture into a bowl; cover and chill until slightly stiff (about 15 minutes).


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Coconut-Pecan Frosting recipe