Coconut Pecan Frosting II

This is a good recipe. I have made this frosting in a bakery (7 1/2 gallons!) and this recipe is similar. I used real butter, evap. milk and followed the recipe except for adding extra coconut and more pecans. Also, regarding the cooking time, the best tip I can give is to let it come to a full rolling boil, then it will begin making a 'smacking' sound as the bubbles pop. Let it 'smack' boil for at least 5 minutes, turn off heat, add other ingredients and you will have no trouble with it thickening. The eggs thicken it, like in a cooked pudding.

This is an excellent recipe. You might want to edit to say cook 10 minutes as it only says cook until thickened. I brought it to a boil on slightly over medium heat then cooked for 10 minutes stirring often. Added the coconut and nuts and it thickened perfectly. If it didn't thicken for others, they must not have cooked long enough. Linda

This Frosting is great. I have used this frosting for about 3 years now on my German Chocolate Cakes and it always turn out great. Here's what I do for the perfect frosting. First of all I use it on a 2 layer 9 inches round cake so I have to double the recipe because as it is written, it is not enough frosting for a 2 layer 9 inch cake. I beat together the milk and egg yolks in medium saucepan, and then I stir in the sugar and butter. I stir with my whisk until the butter has melted, and then I put on my timer for 20 minutes. I continue to cook and stir my frosting over medium heat. When the 20 minute timer goes off, I remove it from the heat and then I add my vanilla, coconuts and pecans. Then I let the mixture rest for about 15 to 20 minutes before I try to spread it on my cake. You will notice that when you take the frosting off the heat it will be a little runny but after you add the coconuts and pecans and let it rest it will thicken up. If 20 minutes is not long enough for your frosting to thicken just let it rest until it gets to room temperature. You have to let the frosting rest for a while so it can thicken. Now you are ready to spread the frosting over the cake. I hope this helps. Bettye

Wonderful recipe, I didn't have pecans, but substituted walnuts, worked great! I will definitley make this one again! Thanks for the great recipe, didn't have any problems. I stirred the whole time with my wire whisk, kept the eggs stirred in until they blended well enough to cook without leaving egg lumps.

This is a really great recipe but I found that it was better when you double the amount of vanilla and add more pecans and coconut. Also it is much better when using real butter.

This is what the canned frosting from the store is trying to taste like--but failing. After you make this, you'll never eat the canned stuff again! So good. Regarding the directions, I would add "mix & heat the milk, sugar, and butter, and then add by spoonfuls to the egg yolks in a separate bowl, mixing while adding. Add about three or four spoonfuls and then put that yolk mixture in the pan with the rest of the mixture". Also, I always remove the chalaza (the little white squiggly thing in the egg). Otherwise, you may find it cooked in your frosting--yuck.

This is a wonderful recipe! I can just eat spoonfuls by itself. It was a big hit with us. You do have to double the recipe if you are going to frost the sides of a 2 layer cake.

Didn't thicken up as much as I expected. Maybe I'll try cooking longer next time. I will make it again. I don't have any kids at home, but I'm sure my grandson will like it. Marsh

Quick, easy and great tasting.

Really good! I used sweetened condensed milk and it was SO tasty!