Coconut Pecan Frosting

Here is the “magic” to the upcoming German’s chocolate cake recipe.  I could seriously eat this straight from the bowl, I almost did…

This beats the pants off the stuff in the can from the grocery store.

Get your stuff!

You’ll notice the EVAPORATED milk, make sure that you use that, and not sweetened condensed milk.

Lets get started.  First separate the egg yolks from the whites

Combine the egg yolks, sugar and milk in a saucepan over medium heat, whisk to combine.

Then add the butter

I cut up the butter so it’ll melt quicker, makes sense right?  Yeah, I thought so too.  Now when the mixture starts to boil, turn the heat down to medium-low and cook for 10-12 minutes, stirring constantly until thick.  Yes, you have to stand there and stir it, you don’t want it to cook on the bottom of the pan.  Use this time to learn french, or to notice all the splatter marks on your stove that you didn’t notice before…

Cook until thick, thick enough that when you move your whisk through, it leaves marks, like this

Remove from the heat, and add your vanilla

And your chopped up pecans and coconut.

give it a good stir to break up any coconut lumps.  And there you have it

Let cool, and smear it on something.  Store in the fridge, bring back to room temperature before using for easy spreading.

Click here for printable recipe

Frostings, Fillings, and GlazesPermalink

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