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Photo: Jennifer Davick; Styling: Buffy Hargett Photo by: Photo: Jennifer Davick; Styling: Buffy Hargett

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.

This recipe goes with Mama's German Chocolate Cake

Southern Living OCTOBER 2011

  • Yield: Makes about 5 cups
  • Hands-on:25 Minutes
  • Total:1 Hour, 38 Minutes

Ingredients

  • 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

Preparation

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.

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Coconut-Pecan Frosting recipe

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