Coconut Pecan Frosting II

Coconut Pecan Frosting II

47 Reviews 4 Pics
  • Cook

    15 m
  • Ready In

    15 m
AUNT B
Recipe by  AUNT B

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

New! Find ingredients on sale

  • Tap On Sale, then swipe through different local stores.

  • Look through the ingredients list for store discounts!

This feature is in beta testing. Thanks for your patience as we improve it!

Your ingredient has been saved! Go to Shopping List.

Ingredients

Adjust Servings

Original recipe yields 2 1/2 cups

ADVERTISEMENT

Directions

  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.

Share It

Reviews (47)

Rate This Recipe
Christine
104

Christine

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 and more pecans. Also, regarding the cooking time, the best tip I can give is to let it come to a full rolling boil, then it will begin making a 'smacking' sound as the bubbles pop. Let it 'smack' boil for at least 5 minutes, turn off heat, add other ingredients and you will have no trouble with it thickening. The eggs thicken it, like in a cooked pudding.

MSBETTYE
50

MSBETTYE

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 it on a 2 layer 9 inches round cake so I have to double the recipe because as it is written, it is not enough frosting for a 2 layer 9 inch cake. I beat together the milk and egg yolks in medium saucepan, and then I stir in the sugar and butter. I stir with my whisk until the butter has melted, and then I put on my timer for 20 minutes. I continue to cook and stir my frosting over medium heat. When the 20 minute timer goes off, I remove it from the heat and then I add my vanilla, coconuts and pecans. Then I let the mixture rest for about 15 to 20 minutes before I try to spread it on my cake. You will notice that when you take the frosting off the heat it will be a little runny but after you add the coconuts and pecans and let it rest it will thicken up. If 20 minutes is not long enough for your frosting to thicken just let it rest until it gets to room temperature. You have to let the frosting rest for a while so it can thicken. Now you are ready to spread the frosting over the cake. I hope this helps. Bettye

Linda
47

Linda

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 stirring often. Added the coconut and nuts and it thickened perfectly. If it didn't thicken for others, they must not have cooked long enough. Linda

More Reviews

Similar Recipes

German Chocolate Cake Frosting II
(345)

German Chocolate Cake Frosting II

German Chocolate Cake Frosting
(107)

German Chocolate Cake Frosting

Coconut Pecan Frosting I
(84)

Coconut Pecan Frosting I

Toasted Coconut, Pecan, and Caramel Pie
(74)

Toasted Coconut, Pecan, and Caramel Pie

Chantilly Cake Frosting
(28)

Chantilly Cake Frosting

Coconut Frosting and Filling
(28)

Coconut Frosting and Filling

Nutrition

Amount Per Serving (12 total)

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

Based on a 2,000 calorie diet

Top

<

previous recipe:

German Chocolate Cake Frosting II

>

next recipe:

Creamy Whipped Frosting