When I made this Coconut Pecan Frosting recipe for my German Chocolate Cake, my family, most especially my daughter, fell in love with it. She was right too. There was just something about all of that butter mixed with coconut and pecans. Yummm...my!
Prep Time: 15 minutes
Cook Time: 10 minutes
Total Time: 25 minutes
- 1 cup butter
- 14 ounce can sweetened condensed milk
- 1 egg yolk
- 1-1/2 cups coconut
- 1 cup coarsely chopped pecans, lightly toasted
In a heavy saucepan, melt butter. Add sweetened condensed milk and egg yolk. Bring to a boil while constantly stirring. Once it boils, remove from heat. Stir in coconut and pecans. Cool to room temperature before putting on German Chocolate Cake or other cake.
Makes enough to ice one 2-layer cake.
Notes in the Margin:
Unlike other versions
of this recipe, this recipe runs down the side of the cake, which I prefer. If you want to "tighten-up" this icing, add more coconut and pecans, about 1/2 each should do it. Also, make sure it's completely cool. My icing was still a little warm when I put it on my cake.