Coconut-Pecan Filling and Frosting

This is, of course, the best reason to eat German chocolate cake. A sweet, caramely mix of coconut and pecans that can make you forget there’s a whole dessert underneath it.

Ingredients:

  • 4 egg yolks
  • 1 can  (12 oz.) evaporated milk
  • 1-1/2 tsp.  vanilla
  • 1-1/2 cups  sugar
  • 3/4 cup  butter or margarine
  • 1 pkg.  (7 oz.) Coconut (2-2/3 cups)
  • 1-1/2 cups  chopped Pecans
Directions:

BEAT egg yolks, milk and vanilla in large saucepan with whisk until well blended. Add sugar and butter; cook on medium heat 12 min. or until thickened and golden brown, stirring constantly. Remove from heat.

ADD coconut and nuts; mix well. Cool to desired spreading consistency.

NOTE Makes enough to frost top and sides of 3 (8- or 9-inch) cake layers, tops of 2 (13×9-inch) cakes or 36 cupcakes.
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Posted in Desserts, Recipes

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NaBloPoMo May 2013

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