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"The most remarkable thing about my mother is that for thirty years she served the family nothing but leftovers. The original meal has never been found."--Calvin Trillin

Coconut Pecan Frosting for German Chocolate Cake Recipe

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This recipe for Coconut Pecan Frosting for German Chocolate Cake is from Brenda Fuller 's Cookbook , one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
1 Can Evaporated Milk
1 1/2 Cup Sugar or Sugar Free Substitute
3 Slightly Beaten Eggs Yolks
1 1/2 Cup Butter
1 Teaspoon Vanilla Extract
1 1/2 Cups Coconut (add more about 1/4 or 1/2 cup more if you would like icing to be thicker)
1 Cup Pecans
Add another teaspoon vanilla if Sugar Free Substitute was used
Directions:
Directions:
Melt butter, sugars, on stove in skillet. Combine and mix evaporated milk, beaten yolks and vanilla in a small bowl. Stir into heated mixture. Cook and stir over heat until thickened about 12 minutes. Add coconut and pecans. Cool and add enough coconut to spread beating occasionally. Makes 3 cups.

Place icing on German Sweet Chocolate Cake. Frost between layers and on entire cake.
Number Of Servings:
Number Of Servings:
12
Preparation Time:
Preparation Time:
30 minutes

 

 

 

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