"Plain fresh bread, its crust shatteringly crisp. Sweet cold butter. There is magic in the way they come together in your mouth to make a single perfect bite."--Ruth Reichl

Coconut Pecan Frosting for German sweet chocolate cake Recipe

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This recipe for Coconut Pecan Frosting for German sweet chocolate cake, by , is from Our Family Cookbook , one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Sabrina Kippley
Added: Wednesday, April 23, 2008


*1 cup evaporated milk
*1 cup sugar
*3 beaten egg yolks
*1/2 cup butter
*1 teaspoon vanilla
*1 1/3 cup Baker's Angel Flake Coconut
*1 cup chopped pecans

Step One: Stirring Frosting

Mix the following ingredients on a stove set on medium heat for 12 minutes:

1 cup evaporated milk

1 cup sugar

3 beaten egg yolks

1/2 cup butter

1 teaspoon vanilla

Step Two: Adding Coconut and Pecans

Once you are done stirring in the above ingredients add the coconut and pecans.

Step Three: Cooling Frosting

Cool the frosting until it is firm and easy to spread.

Step Four: Spreading on Frosting

To frost the cake divide the frosting into three separate, but equal parts. If you made a double batch make sure you divide your frosting in half before doing this. Then pour one of the thirds onto the first layer, or as much as needed to frost the top so that the top is completely covered.

Step Five: Putting on next Layer

To add other layers carefully slide them onto the last frosted one.

Step Six: Putting on More Frosting

Repeat with next two layers.

Step Seven: Frosting Sides

Slap it on and make it stick. It does not need to be perfectly smooth. Refrigerate the cake for some time after frosting to keep the frosting from sliding off. After this, you shouldn't have to refrigerate it.




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