Reviewed: Aug. 26, 2009

The best coconut pecan recipe I have found! My taste buds told me it needed a bit of salt so I added just a pinch and it brought out more flavor! This is definately a keeper!

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lulubean

Cooking Level: Intermediate

Home Town: Spokane, Washington, USA

Living In: Longview, Washington, USA

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Reviewed: Jun. 25, 2009

Fantastic!I added a little extra coconut, but otherwise perfect.

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Mary

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Reviewed: May 31, 2009

Really good recipe, butter tastes the best. My grandson calls it candy frosting. It's really good on dark chocolate cake.

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Carol

Cooking Level: Intermediate

Living In: Fairview Heights, Illinois, USA

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Reviewed: Apr. 2, 2009

This is the best! I didn't add the cornstarch but "smack" boiled it as suggested by another reviewer for about 7 minutes. I also added more pecans and coconut. The cake and this frosting are going to be a hit at our "Hello, Dolly!" cast party!

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ktunes

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Reviewed: Mar. 6, 2009

Awesome frosting recipe. It's perfect!

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Reviewer:

annette77

Home Town: Columbia, South Carolina, USA

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Reviewed: Feb. 3, 2009

Excellent! So much better than the can stuff! I followed a previous reviewer's tip and brought it to a "smacking" boil and let it boil for 5 minutes, stirring occasionally. It thickened right up and turned out perfectly.

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sweetaddiction

Cooking Level: Expert

Living In: Shreveport, Louisiana, USA

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Reviewed: Apr. 29, 2008

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.

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Meg

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Reviewed: Mar. 16, 2008

DELICIOUS! I followed the instructions given by reviewer MSBETTYE. It turned out perfectly. If you choose to toast the coconut and pecans watch them carefully! I had to redo my coconut because I let it scorch a bit.I put this on top of a boxed chocolate cake mix but beacause of this frorsting it tasted home made.

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TAGS94

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Reviewed: Mar. 14, 2008

Quick, easy and great tasting.

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DHEESCH

Cooking Level: Intermediate

Home Town: Garretson, South Dakota, USA

Living In: Sioux Falls, South Dakota, USA

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Reviewed: Jan. 21, 2008

I made this recipe (twice actually) for my husbands birthday. He loves german choc. cake and I rarely make it. The first time I had already started the heat and mixed in the eggs a little to late. There was chunks of eggs whites through out. I had to dump it out and start fresh. I made sure to mix all ingredients together first and then started heating, stirring continually. This turned out amazing. I don't love this kind of frosting that much and found I couldn't keep my fingers out of the leftovers. I had doubled the recipe because I was making a double layer 9 inch cake. I had plenty of frosting. I will make this again!

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Amber

Cooking Level: Intermediate

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Reviewed: Jan. 19, 2008

This was delicious!! I whisked it just about the whole time. Once it started to bubble, I cooked it for 12 minutes to make sure it was thickened enough. I also toasted the coconut and pecans in a large dry skillet (at the same time) before adding it all together. Will definitely be saving this recipe!

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StaceyL

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Reviewed: Dec. 25, 2007

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

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chefspecialty

Cooking Level: Expert

Home Town: Madison, Wisconsin, USA

Living In: Milwaukee, Wisconsin, USA

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Reviewed: Oct. 1, 2007

More like pudding than icing. Not sweet at all. No one asked for seconds.

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Sue

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Reviewed: Sep. 21, 2007

I tried making this and the first time it turned out great, then the sugar crystallized over night, so there were little bits throughout. The second time it was just grainy, The recipe I was following said to cook it 12 min med heat, but maybe it wasn't hot enough, or not cooked long enough.

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shugar

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Reviewed: Aug. 12, 2007

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.

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Hinchess

Cooking Level: Intermediate

Home Town: Lawrence, Indiana, USA

Living In: Zionsville, Indiana, USA

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Reviewed: Jul. 27, 2007

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.

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LASHAY77

Cooking Level: Professional

Home Town: Mansfield, Texas, USA

Living In: Sierra Vista, Arizona, USA

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Reviewed: Jun. 14, 2007

This recipe is great! My dad is a bit of german chocolate cake guru, this is the only frosting recipe he likes. Infact, I double it to frost one cake! My family has it gone in no time!

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SUMMERSTAR32

Cooking Level: Intermediate

Living In: Eagle Mountain, Utah, USA

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Reviewed: Apr. 17, 2007

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.

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