|Nutritional Guidelines (per serving)|
|Amount per serving|
|% Daily Value*|
|Total Fat 30g||38%|
|Saturated Fat 16g||78%|
|Total Carbohydrate 31g||11%|
|Dietary Fiber 2g||7%|
|Total Sugars 29g|
|Vitamin C 1mg||6%|
|*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.|
A German Chocolate Cake is a lightly flavored chocolate cake. It needs a powerful icing to make it something special. That’s what this recipe is all about. This Coconut Pecan Frosting is great to use on a German Chocolate Cake. There's just something special about all of the butter mixed with coconut and pecans. Yummy!
The recipe makes enough frosting for a two-layer cake.
1 cup (8 ounces) unsalted butter
1 (14-ounce) can sweetened condensed milk (not evaporated)
1 large egg yolk
1 1/2 cups shredded coconut
1 cup coarsely chopped pecans, lightly toasted
Gather the ingredients.
In a heavy saucepan, melt the butter.
Whisk in the sweetened condensed milk and the egg yolk.
While constantly stirring, bring the mixture to a boil.
Once it boils, remove from the pan from the heat.
Stir in the coconut and the pecans.
Cool the frosting to room temperature, Once cool spread it on German Chocolate Cake or some other cake of your desire.
Notes in the Margin:
Unlike other versions of this recipe, this recipe runs down the side of the cake. If you want to "tighten-up" this icing, add more coconut and pecans, about 1/2 of a cup of each should do it. Also, make sure it's completely cool.
This frosting is made for the freezer. Just be sure to put it either in an air-free, sealed bag or plastic container. Before using it, defrost it in the refrigerator. You could also heat it a bit before frosting the cake, especially if you want it to drip down the sides of the cake.