Coconut Pecan Frosting & Filling

 Coconut Pecan Frosting & Filling is the frosting that goes with the classic, German's Chocolate Cake. That cake is a favorite of my father, and my husband. A layered, sweet chocolate cake, with a luscious coconut and pecan frosting. I go one step further, and add chocolate buttercream, just to dress it up. With all that sweetness going on, the coconut pecan frosting breaks the sweet factor. Give this recipe a try.

It's guaranteed to be a star, at your next birthday party. 

A demonstration video is available, by clicking this link. 

In this video, I give all my tips, to make a successful Coconut Pecan Frosting & Filling.

COCONUT PECAN FROSTING & FILLING

INGREDIENTS:

1 1/2 Cups sugar

4 Egg yolks

1 (12 ounce) Can evaporated milk

1 1/2 Teaspoons vanilla

3/4 Cup butter

1 (7 ounce) Package flaked coconut

1 1/2 Cups pecans, chopped

DIRECTIONS:

In a large saucepan, with the heat off; whisk sugar, egg yolks, evaporated milk, vanilla, and butter. Turn heat to medium high. Continue whisking for up to 12 minutes. The milk mixture will thicken and become golden brown, or a honey color. It is important to turn heat down, once it starts to boil, and let it become a rolling simmer, so you do not scold the mixture. Once the mixture thickens, turn off the heat. Stir pecans and coconut into frosting. Depending on how thick the milk mixture has become, it may not be necessary to add all the pecans or coconut. You want a smooth, spreadable frosting. Store in an airtight container, until ready to frost. Makes 4 1/4 cups frosting or filling. Enough to frost top and sides of 3 (8 or 9 inch) cake layers. Tops of 2 (9 x 13 inch) cakes. 36 cupcakes.