A German Chocolate Cake is a lightly – flavored chocolate cake. It needs a powerful icing to make it something special. That’s what this recipe is all about. The first time I made this Coconut Pecan Frosting recipe for a German Chocolate Cake, my family, most especially my daughter, fell in love with it. She was right too. There was just something about all of butter mixed with coconut and pecans. Yummy!
In a heavy saucepan, melt the butter. Whisk in the sweetened condensed milk and the egg yolk. While constantly stirring, bring the mixture to a boil. Once it boils, remove from the pan from the heat. Stir in the coconut and the pecans. Cool the frosting to room temperature, Once cool spread it on this German Chocolate Cake or some other cake of your desire.
Makes enough to ice one 2-layer cake.
Notes in the Margin:
Unlike other versions of this recipe, this recipe runs down the side of the cake, which I prefer.
If you want to "tighten-up" this icing, add more coconut and pecans, about 1/2 of a cup of each should do it. Also, make sure it's completely cool. My icing was still a little warm when I put it on my cake.
This frosting is made for the freezer. Just be sure to put it either in an air-free, sealed bag or plastic container. Before using it, defrost it in the refrigerator. You could also heat it a bit before frosting the cake, especially if you want it to drip down the sides of the cake.
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