Recipe by AUNT B
"This frosting is great on many cakes, not the least of which is German Chocolate Cake."
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1 1/2 cups
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.
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.
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.
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 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.
The only changes I made to this recipe were to use 1 cup white sugar and 1 cup brown sugar, toasted my coconut on a baking sheet in a @350 oven (Google "how to toast coconut", if you are not sure how), and increased the amount of coconut to 2-1/2 cups. I like the nutty, crispy taste of toasted coconut. This is a very good, easy, and great tasting frosting, that I used as frosting for my Samoas cupcakes. I highly recommend it!
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.
* Percent Daily Values are based on a 2,000 calorie diet.
Coconut Pecan Frosting II
Serving Size: 1/12 of a recipe
Servings Per Recipe: 12
Amount Per Serving
Calories from Fat: 175
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