Positive, a moist German chocolate cake is wealthy and decadent on its very own, but no chocolate cake is full with no frosting. Just ask your children. Or Mama, for that matter.
Our Coconut-Pecan Frosting Recipe is the best German chocolate cake icing. Thick, nutty, and scrumptious, we dare say this icing may possibly be the really greatest explanation to slice into a piece of chocolate cake.
This coconut-pecan icing starts with toasted pecans. While you’re waiting patiently for the pecans, it’s a cinch to concoct the base of your coconut icing by making a mixture on the stove making use of evaporated milk, sugar, egg yolks, and butter. As soon as your base is bubbling and gets caramel in color, remove from heat, stir in your other handful of components, and allow it sit.
The ideal portion? A modest sum of this homemade chocolate cake frosting goes a lengthy way, so you won’t have to worry about obtaining sufficient for every bite. You will want to make positive you’ve acquired a glass of milk on hand, though.
- 2 cups chopped pecans or walnuts
- 1 (twelve-oz.) can evaporated milk
- one 1/two cups sugar
- three/four cups butter
- six egg yolks, lightly beaten
- 2 – 2 1/two cups sweetened flaked coconut
- one 1/two teaspoons vanilla extract
How to Make It
Preheat oven to 350°. Bake pecans in a single layer in a shallow pan eight to 10 minutes or right up until toasted and fragrant, stirring halfway via. Great totally (about 20 minutes).
Meanwhile, cook evaporated milk, sugar, butter, and egg yolks in a heavy three-qt. saucepan above medium heat, stirring consistently, 3 to 4 minutes or right up until butter melts and sugar dissolves. Cook, stirring continuously, twelve to 14 minutes or until mixture turns into a light caramel color, is bubbling, and reaches a pudding-like thickness.
Get rid of pan from heat stir in coconut, vanilla, and pecans. Transfer mixture to a bowl. Allow stand, stirring occasionally, 45 minutes or until cooled and spreading consistency.