Coconut and Pecans in a caramel icing.
|1 12-oz. can||Evaporated Milk|
|2 cups||Coconut, flaked|
|1&1/2 cups||Pecans, coarsely chopped|
Beat Egg Yolks, Evaporated Milk and Vanilla in 2&1/2 quart or larger saucepan with a wire whisk until well blended. Blend in the Sugar, then add the Butter.
Cook over low heat, stirring frequently, until all the butter has melted. Increase the heat to medium and continue to cook, stirring constantly, for 12 to 15 minutes or until thickened and golden brown.
Remove from the heat. Stir in the Coconut and Pecans. Cool completely before spreading on completely cooled cake or cupcakes.
A.K.A. Coconut Pecan Frosting. Growing up anything sweet that grandma put on brownies, cakes, cookies, cupcakes etc. was called icing. I've since learned that icing is generally thinner and glossier, like on a glazed doughnut and frosting is a thicker and fluffier mixture. We called the former glaze. And why do we have the expression, "The icing on the cake"? So though technically this should be called Coconut Pecan Frosting, it will always be icing to me.
German Chocolate Cake - Way better than any boxed mix or canned icing.
Source: Box of Baker's German's Sweet Chocolate.
Yield: 4 cups
Nutrition Facts per Serving:
22g Fat (63.7% calories from fat)
2g Dietary Fiber
Exchanges per Serving:
0 Lean Meat
0 Non-Fat Milk
1 1/2 Other Carbohydrates.
Copyright 2006-2023 by Keith Langeneckert. All rights reserved.