Coconut Pecan Frosting I

Coconut Pecan Frosting I

91

"Traditional frosting and filling for German Chocolate cake."
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Ingredients

35 m servings 287 cals
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Original recipe yields 12 servings

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Nutrition

  • Calories:
  • 287 kcal
  • 14%
  • Fat:
  • 20.5 g
  • 31%
  • Carbs:
  • 23.5g
  • 8%
  • Protein:
  • 4.4 g
  • 9%
  • Cholesterol:
  • 83 mg
  • 28%
  • Sodium:
  • 121 mg
  • 5%

Based on a 2,000 calorie diet

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Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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Directions

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  1. In a heavy 2 quart saucepan over medium heat, cook the condensed milk, egg yolks, and butter 10 minutes, stirring constantly, until bubbly. Remove from heat, and stir in the coconut, pecans, and vanilla.
  2. Allow to cool for 15 minutes before spreading on cake.

Reviews

91
  1. 103 Ratings

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Most helpful positive review

YUM! But really, how can you go wrong with coconut and pecans! As another reviewer stated, don't be put off by the odd macaroni and cheese-like odor while you're cooking this up. You'll smell...

Most helpful critical review

not too good, I am used to tasting coconut, but all you can taste is the condensed milk. I'll keep looking for the recipe that'll work for me. thanks though,

YUM! But really, how can you go wrong with coconut and pecans! As another reviewer stated, don't be put off by the odd macaroni and cheese-like odor while you're cooking this up. You'll smell...

By far THE best German chocolate cake topping I have ever tried. This is a keeper. SIDE NOTE: I stuck the frosting in the freezer for about 10 minutes after cooking, and it spread perfectly!NEWL...

Be patient and you will be richly rewarded! I cooked the first three ingredients until bubbly just like the recipe said, but it looked too yellow, so I decided to cook it further to "caramelize...

I thought that this recipe was O.K., but I agree with Laura B. that version that uses evaporated milk and sugar tastes better. The evaporated milk version (which I found on a box of Baker's choc...

Really good - I followed someone else's advice and tempered by egg yolks, so I didn't have any problems with lumpiness. But after cooking it for ten minutes and adding the pecans and coconut it...

AWESOME!! A LITTLE BUTTERYIER THAN I'D LIKE, BUT STILL EXCELLENT! I TOASTED MY PECANS AND COCONUT FOR EVEN YUMMIER FLAVOR!

Yumm! This recipe was very, very good! I almost did not try because of previous review, but obviously this person did not know what they were talking about. Nothing, is better than the homemade ...

Delicious, quick & easy! I used fat-free sweetened condensed milk and it turned out great!

I thought this recipe was indeed very easy and tasty. I only gave it 4 stars instead of 5 because I prefer the recipe using evaporated milk like my mother taught me and used this one when I did...