[donotprint]This coconut pecan frosting is to die for.
It is quite simply the most divine frosting that has ever topped a chocolate cake, German Chocolate Cake, to be specific.
I can quite seriously eat it by the spoonful out of the pan.
Honestly, y’all, I have to make a double batch of this because I cannot control myself when this icing is around. I will sacrifice my taste-buds to lick this molten hot frosting off the spoon.
Coconuts, sugar, pecans, vanilla, butter…. {drool}
This is the frosting that tops all frostings.
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Recipe: Coconut Pecan Frosting
Ingredients
- 1 (12oz) can evaporated milk
- 4 egg yolks
- 1 1/2 tsp pure vanilla extract
- 1 1/2 sticks butter
- 3 C flaked coconut
- 1 1/2 C sugar
- 1 1/2 C pecans
Instructions
- Using a whisk, mix egg yolks, milk and vanilla in a large saucepan over medium heat until well blended.
- Add in butter and sugar and cook over medium heat for about 15 minutes or until it turns golden brown and thickens. {One minute it will be soupy, the next it will be thick.. }
- Stir constantly
- Remove from heat; add in coconut and pecans, mix thoroughly
- pour into 9X13 dish to cool the molten lava frosting of deliciousness
- Bless your favorite cake with this frosting of awesomeness (if you are making a 3 layer German Chocolate Cake.. you will want to double this recipe. Trust me)
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* I will share my from scratch German Chocolate Cake recipe, however, tonight I’m too tired so I’ll leave y’all with this tip.
This frosting is so amazingly tonguegasmically mouthwateringly spectacularly delicious, that you can bake a box German Chocolate Cake, top it with this frosting.. and people will think that it’s all homemade.
Seriously.
This frosting is THAT good.
Thank you to everyone who commented and supported me, I’m truly honored to be named Southern Living’s Mama Blogger of the Week
(p.s. It’s Teacher Appreciation Week: Please say Thank You to the teachers in your life)
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