Coconut Pecan Frosting II

Coconut Pecan Frosting II

50
AUNT B 0

"This frosting is great on many cakes, not the least of which is German Chocolate Cake."

Ingredients

15 m servings 280 cals
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Original recipe yields 12 servings

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Nutrition

  • Calories:
  • 280 kcal
  • 14%
  • Fat:
  • 19.5 g
  • 30%
  • Carbs:
  • 25g
  • 8%
  • Protein:
  • 3.3 g
  • 7%
  • Cholesterol:
  • 78 mg
  • 26%
  • Sodium:
  • 105 mg
  • 4%

Based on a 2,000 calorie diet

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Directions

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  • Cook

  • Ready In

  1. In a saucepan over medium heat, combine milk, sugar, egg yolks, butter and vanilla. Cook, stirring frequently, until thickened. Remove from heat and stir in coconut and pecans.

Reviews

50
  1. 55 Ratings

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Most helpful

This is a good recipe. I have made this frosting in a bakery (7 1/2 gallons!) and this recipe is similar. I used real butter, evap. milk and followed the recipe except for adding extra coconut a...

Most helpful critical

I tried making this and the first time it turned out great, then the sugar crystallized over night, so there were little bits throughout. The second time it was just grainy, The recipe I was ...

This is a good recipe. I have made this frosting in a bakery (7 1/2 gallons!) and this recipe is similar. I used real butter, evap. milk and followed the recipe except for adding extra coconut a...

This Frosting is great. I have used this frosting for about 3 years now on my German Chocolate Cakes and it always turn out great. Here's what I do for the perfect frosting. First of all I use...

This is an excellent recipe. You might want to edit to say cook 10 minutes as it only says cook until thickened. I brought it to a boil on slightly over medium heat then cooked for 10 minutes st...

This is what the canned frosting from the store is trying to taste like--but failing. After you make this, you'll never eat the canned stuff again! So good. Regarding the directions, I would ...

This is a really great recipe but I found that it was better when you double the amount of vanilla and add more pecans and coconut. Also it is much better when using real butter.

The only changes I made to this recipe were to use 1 cup white sugar and 1 cup brown sugar, toasted my coconut on a baking sheet in a @350 oven (Google "how to toast coconut", if you are not sur...

This is a wonderful recipe! I can just eat spoonfuls by itself. It was a big hit with us. You do have to double the recipe if you are going to frost the sides of a 2 layer cake.

I used the whole can of milk, kept rest of ingredients the same and cooked for 10 minutes, very tasty!!

Very good! I took advice of others and added 1.5 c of pecans and 2 c coconut. I brought to a rolling boil (smacking bubbles and everything, I was afraid it wasn't going to work) for 6 minutes, s...