Coconut Pecan Frosting

 

 

 

 

 

 

This is a lovely frosting made with pecans and shredded coconut. It is most commonly used to frost a German Chocolate Cake, but can be used with other cakes. It can also be used with desserts like ice cream. It is moist, somewhat innocent looking, but very rich and decadent. If you want to avoid the “hassles” of frosting a cake with butter cream or cream cheese frosting, or if you are just looking for something new, you might find this intriguing.

 

 

 

 

 

 

INGREDIENTS:

(1) 1-1/3 Cups Sweetened Shredded Coconut

(2) 1 Cup Pecans (Toasted)

(3)  200 Grams Granulated White Sugar ( 1 Cup)

(4) 113 Grams Unsalted Butter (1/2 Cup)

(5) 3 Egg Yolks

(6) 1 Cup Evaporated Milk

(7) 1 Teaspoon Pure Vanilla Extract

(8) A Pinch of Salt

 

 

 

 

 

 

PROCEDURE:

(1) Toast the pecans in a pan on medium heat until you start to smell them. About 5 minutes. Remove from hot pan to stop toasting process and chop into small pieces.

 

 

 

 

 

 

 

(2)Place the sugar, butter, egg yolks, evaporated milk and salt in a small sauce pan and bring to boil on medium heat, stirring continuously. Note: It is very important to stir continuously so as to prevent the eggs from scrambling. Continue cooking this mixture at low heat until it thickens. This takes between 5 to 8 minutes. Tip: Cut the butter into small chunks so it melts quickly.

 

 

 

 

 

 

 

 

 

 

 

 

 

(3) As soon as it thickens, take it off the heat and add the vanilla extract, chopped pecans and coconut flakes. Stir and set aside for it to cool. This frosting thickens as it cools down. After about an hour, it should be thick enough to spread on your cake layers.

 

 

 

 

 

 

Tip: Save some whole pecans which will be used to garnish the cake when you are done. Store leftover frosting in an air tight container in the fridge. Chocolate cakes frosted with this frosting can stay at room temperature for up to 3 days. Make sure you cover the cake in a cake jar or platter to keep air away from it.

 

 

 

 

 

 

BONUS RECIPE:

(1) Coconut Rum Frosting