Yield
2 cups

How to Make It

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).

Ratings & Reviews

Vicuska's Review

KEVINMCBRYDE
September 21, 2013
Extremely sweet and gluey. It either needs evaporated milk instead of condensed milk, or the brown sugar would need to be cut to 1/3 or even 1/4 cup, or omit altogether. It has potential.

Jocilyn's Review

NCCookingMama
February 10, 2011
Not bad, a bit sweet, but overall good.

NCCookingMama's Review

Vicuska
December 08, 2010
My husband loves homemade German chocolate cake for his birthday. My usual recipe was OK, but I decided to try this and it was fantastic! He couldn't believe that this recipe was from CL. I have now made it a few times, and it always turns our moist and delicious.

KEVINMCBRYDE's Review

Jocilyn
September 23, 2009
This icing is too sweet. Go ahead and make an appointment with your dentist if you are going to make and eat this! The traditional way is much better. When you start to cut corners on making icing, you always run into problems.