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    Sunday, November 06, 2011

    Coconut-Pecan Frosting (for German Chocolate Cake)

    I am of the opinion that one should never put store-bought Coconut-Pecan Frosting on a German Chocolate cake. This recipe is absolutely scrumptious and fairly simple to make from scratch. Every year I make Hubby a birthday cake with this and he adores it. (And me! ;))

    1 cup evaporated milk
    1 cup sugar
    3 slightly beaten egg YOLKS
    ½ cup butter
    1 teaspoon vanilla
    1 1/3 cups Angel Flake Coconut
    1 cup chopped pecans
    Combine 1 cup evaporated milk, 1 cup sugar, 3 slightly beaten egg YOLKS, ½ cup butter and 1 teaspoon vanilla. Cook and stir over medium heat until thickened, about 12 minutes.
    Add 1 1/3 Baker's Angel Flake Coconut and 1 cup chopped pecans.
    Cool until thick enough to spread, beating occasionally. Makes enough to frost one cake. (Best to frost tops and let a little drizzle down the sides.)

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